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Fennel gratin
Serves 4 as a main or 6 as a side Starters and mains
Ingredients
- butter, for greasing
- 3 fennel bulbs, sliced to 1⁄2cm thickness
- 350ml double cream
- 1 garlic clove, bashed
- pinch grated nutmeg
- 50g Italian hard cheese, grated
- 30g breadcrumbs
Method
Preheat the oven to 190C/170C F/Gas 5. Generously butter a medium-sized gratin dish. Bring a pan of salted water to the boil. Drop in the fennel slices and cook for 2 minutes, until just translucent, but not floppy. Drain well, pat dry with kitchen paper and lay them in a buttered gratin dish.
Heat the cream with the garlic clove in a small saucepan and bring almost to the boil – at which point, take off the heat and set aside to infuse for 10 minutes. Then, fish out the garlic and season the cream with salt and nutmeg, tasting as you go.
Add a third of the cheese and stir until incorporated. Pour the cream over the fennel. Sprinkle the breadcrumbs and the rest of the cheese over the top and bake in the oven for 25 minutes, until golden and bubbling.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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