How To Make Fennel & Potato Gratin
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Serves:
Ingredients
- 2 fennel bulbs, thinly sliced
- 4 potatoes, peeled and thinly sliced
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 tsp of dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C). Grease a baking dish.
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In a large saucepan, combine the heavy cream, minced garlic, thyme, salt, and pepper. Bring to a simmer.
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Add the sliced fennel and potatoes to the saucepan. Cook for about 10 minutes, until slightly tender.
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Remove the saucepan from heat and transfer half of the fennel and potato mixture to the greased baking dish.
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Sprinkle half of the grated Parmesan cheese over the mixture. Repeat with the remaining fennel and potato mixture and Parmesan cheese.
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Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
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Let the gratin cool for a few minutes before serving.
Nutrition
- Calories : 410kcal
- Total Fat : 26g
- Saturated Fat : 16g
- Cholesterol : 90mg
- Sodium : 385mg
- Total Carbohydrates : 36g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 9g
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