POTATO FENNEL GRATIN RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.
• Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture – press it down with a spatula if you need to – and top with the fennel fronds.
• Roast in the oven for 35-40 mins, or until the potatoes are tender.

Steps:

• Preheat oven to 350°. In a greased shallow 3-qt. baking dish, combine potatoes and fennel. , In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir until thickened, 1-2 minutes. Pour over potato mixture; gently toss to coat. , Cover and bake until potatoes are tender, about 1 hour. Uncover; sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.