Fennel potato gratin

Potatoes and fennel have a friend in goat cheese. The three of them together are just great! This super simple gratin has the cheese layered along with the vegetables instead of a cheese crust.

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin - Gourmet Elephant

Fennel potato gratin

What you need:
100g fennel
250g potatoes (3 medium sized potatoes)
50g Saint Maure cheese (optional)
100ml vegetable broth
100ml low fat cream
salt
pepper
sugar

What you do:
Peel and thinly slice the potatoes. Wash and thinly slice the fennel. Cut the Saint Maure cheese into 9 slices. Preheat the oven to 200°C/390°F.

Alternating between potatoes and fennel, layer the vegetables in a small casserole dish. After two rows of both potato and fennel, add a cheese layer with three slices of Saint Maure. Repeat until everything is placed in the casserole dish.

In a small pot, bring broth and cream to a boil, season with salt, pepper and sugar. Pour over the vegetables.

Bake for 35-40 minutes.

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