Fennel and Potato Gratin

• olive oil↗1 tbsp tbsp
• fennel bulb1

  thinly sliced (keep leaves)

• lemon↗squeeze of

  juice

• large garlic clove↗1

  minced

• double cream↗200ml ml
• vermouth↗80ml ml

  or fino sherry

• semi‑skimmed milk↗50ml ml
• butter↗

  for greasing

• floury potatoes↗600g g

  (e.g., King Edward or Maris Piper), thinly sliced

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C convection/gas 4. Heat the olive oil in a skillet or cast‑iron pan over medium heat and sauté the fennel with a little seasoning for about 10 minutes until caramelised and sweet. Remove from heat and squeeze in a bit of lemon juice. In a jug combine the garlic, cream, vermouth or sherry and semi‑skimmed milk.

2. 2

   Butter a medium baking dish or casserole. Lay a layer of potatoes on the bottom, then a little fennel and a portion of the creamy mixture. Season and continue layering potatoes, fennel, seasoning and the creamy mixture. Ensure the top layer of vegetables is covered with the mixture – press it with a spatula if needed – and sprinkle with fennel leaves.

3. 3

   Bake in the oven for 35‑40 minutes, or until the potatoes are tender.