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Potato & Fennel Gratin | Savoury & Delicately Baked
(0)
70 min
Under an hour
Knuspr-Küche
Cremiger, herrlich aromatischer Herbst-Klassiker aus dem Ofen: Feine Scheiben von vorwiegend festkochenden Kartoffeln und herbstlichem Fenchel in würzigem Sahne-Milch-Guss mit einem Hauch Knoblauch und Muskat, vollendet unter einer goldbraun überbackenen Bergkäsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Grease an ovenproof baking dish thoroughly with a little butter.
Thoroughly wash and peel the potatoes, then slice them into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife. Clean and wash the fennel, cut in half, cut out the core, and set aside the delicate fennel fronds for garnish later. Slice or shave the fennel bulbs into approx. 2 to 3 mm thin strips or slices as well.
Peel the garlic cloves and chop them very finely or press them through a garlic press.
Chef's tip
To ensure that the potatoes and fennel soften evenly, both vegetables should be sliced equally thin (approx. 2-3 mm). A mandoline slicer makes this work much easier.
Do not discard the delicate fennel fronds: they have a pleasantly fresh aniseed flavour and provide a wonderful touch of colour and flavour as a final garnish on the hot gratin.
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