Potato + Fennel Gratin

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Recipe thank you Gourmet Traveller.

Serves 4-6

 

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.

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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.