Potato & Fennel Gratin

Name: Potato & Fennel Gratin
Total time: 55 min
Yield: 4 as a side
Ingredients: 500 g small red-skinned potatoes; 1 baby fennel bulb; 3 tablespoon water; 200 ml Pure cream; ½ teaspoon garlic powder; 2 teaspoon wholegrain mustard; 60 g fresh parmesan; salt & pepper to taste; ½ cup chunky day old bread crumbs

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Total Time
55 mins
Servings
4 as a side
Calories
579 kcal
Course
Side Dish
Cuisine
Australian

Potato & Fennel Gratin

Zara Shaw

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Potato & Fennel Gratin - wedges of potato & fennel, covered in a cheat's version of a creamy, cheese sauce and topped with a quick simple crumb.**See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream**

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Ingredients

Servings

500 g small red-skinned potatoes cut into 8 wedges
1 baby fennel bulb cut into 8 or 10 wedges (see notes)
3 tablespoon water
200 ml Pure cream
½ teaspoon garlic powder
2 teaspoon wholegrain mustard
60 g fresh parmesan grated - divided
salt & pepper to taste
½ cup chunky day old bread crumbs

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Instructions

Pre heat oven to 200c ff / 390f.
Place wedges of potato & fennel on to a baking tray with sides approx 3cm / 1 ¼" high. (See notes) Pour in water, then cover tightly with foil and bake for 40 mins.
Meanwhile to make the cream sauce, combine cream, garlic powder, mustard, 50g of grated parmesan and salt & pepper in a jug and mix to combine - then set aside.
To make the crumb, mix together the bread crumbs and remaining 10g of parmesan cheese and set aside.
Remove potatoes from oven, and carefully remove foil - steam will escape.
Spoon the cream mixture over the potatoes and fennel, in particular the high spots, then sprinkle over the crumb mixture.
Grill / broil for 7 - 10 mins (see notes) or until cream sauce is bubbling.

Notes

**Leftover whole grain mustard? Why not check out my Warm Mustard Potato Salad or try Chicken Tenders with Whole Grain Mustard Cream Sauce or
**Leftover cream? Maybe have a look at Chicken Tenders with Whole Grain Mustard Cream Sauce. or you could try my Easy Creamy Chicken Pasta Bake.
When you cut your potatoes and fennel into wedges, you are aiming to have the thick end of the wedge to be about 1cm / ⅓" thick for both potatoes and fennel. How big your veggies are will determine how many wedges you end up with.
As for the height of the sides of your baking tray / pan, the measurements are a starting point. Any lower and you risk the sauce overflowing, but you could go a bit higher.
When you are grilling / broiling the dish, I would watch it carefully. You want the sauce to heat up, but you don't want to burn the crumbs. You may need to turn the temperature down if you see the crumbs browning too much before the sauce is bubbling.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Information

Show Details

Serving 0g Calories 579kcal (29%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4as a side

Amount Per Serving

Calories 579 kcal

% Daily Value*

Serving	0g
Calories	579kcal	29%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%