Potato, leek + fennel gratin

Potato, leek + fennel gratin

Eat This, My Friend
Jade O'Donahoo; Huw Rogers

Gratin is the ultimate comfort food. Deep in the throes of winter it warms my heart, my belly and my kitchen. I usually serve it with a crisp green salad to cut through the richness of the cream.


Quantity Ingredient
2 fennel bulbs
2 leeks, washed
80ml olive oil
200ml thick cream
200ml hot vegetable stock, (it will bake quicker if the stock is hot)
1kg all-purpose potatoes, peeled and thinly sliced
55g fresh sourdough breadcrumbs
35g parmesan, grated
1 teaspoon roughly chopped rosemary


  1. Preheat the oven to 200°C and grease a large baking dish (20×30 cm).
  2. Remove the stems and core from the fennel and slice into half moons about 5 mm thick. Remove and discard the dark parts and root of the leeks, and finely slice the remaining part.
  3. Heat half the oil in a large, heavy-based frying pan over medium heat and add the fennel and leeks with a big pinch of salt. Sauté gently for about 10 minutes, stirring regularly.
  4. Combine the cream and stock and whisk together with a pinch of salt and pepper. Put the sliced potatoes, fennel and leeks in a large bowl, then pour the cream mixture over. Stir gently until combined and transfer to the prepared baking dish.
  5. Using your fingers, mix the breadcrumbs, parmesan, rosemary and remaining olive oil, then scatter evenly over the gratin.
  6. Bake, uncovered, for about an hour, until the potatoes are completely tender. Leave to cool for 10 minutes before serving.
  7. The gratin keeps overnight and can be reheated.

Try This

  • ... with Iceberg, orange + radish salad or Apple, fennel + cabbage slaw.
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