Fennel and potato gratin



2 medium potatoes, thinly sliced. 

2 small fennel, core removed, thinly sliced

250 ml cream

250 ml milk

1 bay leaf

Salt and pepper



reheat oven to 200C. Grease a baking dish with butter and layer potatoes and fennel seasoning as you go.

Heat milk and cream together with the bay leaf until nearly boiling and pour over potato fennel mixture. IT should not quite cover the vegetables. Top up with a little more milk if necessary.

Cover with foil and bake for 30 - 40 minutes, remove foil and cook for another 10-15 minutes are until golden brown. Let sit for ten minutes before serving.

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