Fennel & Potato Gratin

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6

Fennel & Potato Gratin

800g potatoes, peeled

400g fennel bulbs, sliced thinly

1 tablespoon plain flour

450ml double cream

50ml (¼ cup) whole milk

20g butter, chopped

90g (¾ cup) coarsely grated cheddar

50g (¾ cup) dried breadcrumbs

 

1     Preheat oven to 180°C/160°C fan. Grease a deep 2-litre (8-cup) baking dish.

2     Using a sharp knife, mandolineor V-slicer, slice potatoes into 3mm slices; pat dry with paper towel. 
Layer a quarter of the potato slices into baking dish; 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; stir in remaining 
cream and milk. Pour cream mixture over potato; dot with butter.

4     Cover dish with foil; bake for 1 hour or until vegetables are just tender. Remove foil, top with combined cheese and breadcrumbs; bake, uncovered, for 15 minutes or until top is browned lightly.