Fennel and Potato Gratin with Camembert
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An easy and quick recipe for fennel and potato gratin with French Camembert cheese, perfect for a fancy weeknight meal.
28 November, 2018
ingredients
Butter
2 tbsp, softened
Potatoes
1 kg, new, scrubbed and halved
Fennel
2 large bulbs, sliced with fronds reserved for a garnish
Camembert cheese
300 g, sliced
Vegetable stock
200 ml, gluten free
Whipped cream
200 ml
Fennel seeds
2 tsp
Salt
Preparation
How to make fennel and potato gratin with Camembert
- Preheat the oven to 180°C (160° fan) gas 4.
- Grease a 23 cm | 9" round baking dish with 1 tbsp butter.
- Parboil the potatoes in a large saucepan of salted, boiling water until just tender to the tip of a knife, 10-12 minutes.
- Add the fennel to the water, remove from the heat, and let stand for 1 minute before draining.
- Arrange the potatoes and fennel in the baking dish.
- Top with the Camembert before pouring over the stock and cream.
- Dot with the remaining butter and sprinkle over the fennel seeds.
- Season generously with salt and pepper.
- Bake for 30-40 minutes until the Camembert is melted and bubbling.
- Remove the fennel and potato gratin from the heat and let stand for at least 5 minutes before serving with a garnish of fennel fronds.
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