Potato + Fennel Gratin
Recipe thank you Gourmet Traveller.
600ml pouring cream
750gm Desiree potatoes
2 small fennel bulbs, trimmed, thinly sliced
2 golden shallots, shaved
2 garlic cloves, finely chopped
80gm each finely grated parmesan and melted
80 gm coarse sourdough breadcrumbs
½ tsp smoked paprika, plus extra to serve
2½ tbsp finely chopped rosemary, plus extra sprigs, to serve
Preheat oven to 180°C. Butter base + side of a 1.5 litre capacity oval ovenproof dish.
Place cream in a bowl, thinly slice potatoes + fennel using a mandolin straight into cream; season to taste + stir gently to combine. Layer potatoes + fennel in prepared dish, scattering shallots, garlic + three-quarters of the cheese between layers, seasoning well each layer. Pour cream over the top of the dish filling to three-quarters (you may not need it all) and dot evenly with cubes of butter; push potato + fennel mixture down to submerge in cream.
Place on a baking tray lined with baking paper + bake until golden brown + potatoes are tender (about 1½ hours). Remove from oven + gently push the potato + fennel mixture down with a large metal spoon.
Combine breadcrumbs in a bowl with melted butter, rosemary +paprika, season to taste + scatter over gratin, then top with the remaining cheese.
Return to oven and bake until crumbs are golden (6-8 minutes), stand for 10 minutes, then scatter with extra rosemary sprigs.