Baking

Fennel and potato gratin

FENNEL AND POTATO GRATIN
8
1H 15M

Ingredients

Method

1.Preheat oven to 180°C. Oil deep 2-litre baking dish.
2.Using sharp knife, mandoline or V-slicer, slice potatoes into 3mm slices. Pat dry with absorbent paper. Layer a quarter of the potato slices into baking dish and top with a third of the fennel. Continue layering remaining potato and fennel, finishing with potato.
3.Blend flour with a little of the cream in medium jug to form a smooth paste, then stir in remaining cream and milk. Pour cream mixture over potato and dot with butter.
4.Cover dish with foil. Bake for about 1 hour or until vegetables are just tender. Remove foil and top with combined cheese and breadcrumbs. Bake uncovered for about 15 minutes or until top is lightly browned.

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