Gratin of potatoes and fennel recipe
Gratin of Potatoes and Fennel recipeThis article was published by: Matthew
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Recipe introIntroducing the delectable "Gratin of Potatoes and Fennel Recipe," a delightful combination of tender potatoes and aromatic fennel. This recipe is a perfect blend of flavors, creating a creamy and comforting dish that is sure to satisfy your taste buds. With layers of thinly sliced potatoes and fennel, smothered in a rich and cheesy sauce, this gratin is baked to perfection, resulting in a golden and crispy top. Indulge in this mouthwatering dish that brings together the earthy notes of potatoes and the delicate anise-like flavor of fennel.
Keywords: gratin, potatoes, fennel, creamy, cheesy.
Gratin of potatoes and fennel recipe details
|1 kg||potatoes, waxy veriety|
|5||fennel bulbs with green shoots, sliced|
|1 sprig(s)||thyme, fresh|
|3 tbsp||Gruyere, grated|
|salt and pepper|
InstructionsBoil the potatoes in their skins for 10 minutes. Cool, peel and slice ╝ inch/0,5 cm thick. sautee the fennel in 2 tbsp. of butter to soften, but not brown.
Rub the gratin dish with garlic and grease with butter. Fill in the fennel and thyme between 2 layers of potato. Season and put on top generously bits of butter.
Bake for 35 minutes at 180░C/350░F/gas mark 4. Baste carefully several times with the buttery juice. Remove from the oven, sprinkle with the cheese and flash under the hot grill to brown the top.
Serve as a vegetarian main dish or with fish or chicken.
ca. 30 min
Grade of difficulty:
Calories per portion:
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