Fennel Gratin
A twist on potato gratin with fibre-rich fennel
Recipe courtesy Idaho Potato Commission
Ingredients
- 10 potatoes peeled and thinly sliced
- 3 fennel thinly sliced
- 2 L heavy cream
- 250 ml fennel seed toasted and ground
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- Preheat oven to 400 °F. Thinly slice potatoes and fennel into cream so they do not discolor.
- 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.
- Cook in 400° oven until golden brown on top.
