Snacks and sides

Potato and fennel gratin

Cheesy, creamy potatoes paired with fennel make for a standout side dish.

Photo: James Moffat

James Moffat
4 - 6
1H 30M
1H 55M



1.Preheat oven to 180˚C. Butter base and side of a 1.5-litre capacity oval ovenproof dish.
2.Place cream in a bowl, thinly slice potatoes and fennel on a mandolin straight into cream; season to taste and stir gently to combine. Layer potatoes and fennel in prepared dish, scattering shallots, garlic and three-quarters of the cheese between layers, seasoning well as you go. Pour cream over the top of the dish filling to three-quarters (you may not need it all) and dot evenly with cubes of butter; push potato and fennel mixture down to submerge in cream. Place on a baking tray lined with baking paper and bake until golden brown and potatoes are tender (11/2 hours). Remove from oven and gently push the potato and fennel mixture down with a large metal spoon.
3.Meanwhile, combine breadcrumbs in a bowl with melted butter, rosemary and paprika, season to taste and scatter over gratin, then top with remaining cheese. Return to oven and bake until crumbs are golden (6-8 minutes), stand for 10 minutes, then scatter with extra rosemary sprigs.

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