Fen­nel, Leek and Potato Gratin

Dish - Everyday Dish - - Sides -

Melt­ingly ten­der with just a touch of cream, this is a firm fam­ily favourite!

Pre­heat the oven to 180°C.

Heat the oil in a large sauté pan and add the leeks, fen­nel, onion, gar­lic and thyme. Sea­son gen­er­ously, cover and cook for 10 min­utes, stir­ring oc­ca­sion­ally un­til the veg­eta­bles have started to soften.

Spread half the pota­toes in the bak­ing dish and sea­son. Top with half the leek mix­ture. Re­peat with the re­main­ing pota­toes, sea­son­ing and leeks. Mix the stock and cream, pour over the lay­ered leek and potato and then scat­ter over the Parme­san. Cover with a piece of bak­ing pa­per then cover tightly with foil.

Bake for 40 min­utes un­til ten­der then un­cover and con­tinue cook­ing un­til the veg­eta­bles are very ten­der and it is golden.

Serves 6–8

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.