Fennel Gratin
A twist on potato gratin with fibre-rich fennel
Ingredients
10 potatoes, peeled and thinly sliced
3 Fennel, thinly sliced
2 qts (2 L) heavy cream
1 cup (250 ml) Fennel seed, toasted and ground
3 Fennel, thinly sliced
2 qts (2 L) heavy cream
1 cup (250 ml) Fennel seed, toasted and ground
Directions
1. Preheat oven to 400 °F. Thinly slice potatoes and fennel into cream so they do not discolor.
2. Add fennel seed, salt and pepper. Cook until
tender then layer in gratin dishes, not too much cream.
Make sure the potatoes and fennel are evenly layered
before topping with cream.
3. Cook in 400° oven until golden brown on top.
