If desired this gratin can be cooked in individual baking dishes. As a substitute to the fennel use one large leek.
Serves: 6
INGREDIENTS
1 kilogram floury potatoes, e.g. Agria, peeled
2 tablespoons olive oil
knob of butter
1 large onion, thinly sliced
1 fennel bulb, cut into 1 cm thick slices
2 cloves garlic, crushed
1 tablespoon chopped thyme
1⁄4 cup cream
1 1⁄2 cups chicken stock
sea salt and freshly ground pepper
freshly grated Parmesan
METHOD
Gratin: Cut the potatoes into 3 cm chunks. Cook in boiling, well salted water until just tender. Drain well. Heat the oil and butter in a sauté pan and cook the onion, fennel, garlic and thyme for 10 minutes. Add the cream and chicken stock and bring to the boil. Season and simmer for 5 minutes. Put the potatoes in a greased, 6 cup capacity gratin dish and pour over the fennel and stock mixture. Sprinkle with Parmesan and bake for 35-40 minutes until golden and bubbling.
Menu: Serve this with Baked Feta with Tomatoes, Oregano and Lemon to start, Spring Lamb with Green Olives as main, and Lemon Puddings to finish.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!