Fennel and Potato Gratin with Camembert

Fennel and Potato Gratin with Camembert

Fennel and Potato Gratin with Camembert

An easy and quick recipe for fennel and potato gratin with French Camembert cheese, perfect for a fancy weeknight meal. 

November 28, 2018

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

butter
2 tbsp, softened
Potato
1 kg, new, scrubbed and halved
Fennel
2 large bulbs, sliced with fronds reserved for a garnish
camembert
300 g, sliced
vegetable stock
200 ml, gluten free
Whipping 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.

Search Recipes

Jerusalem Artichoke Soup and Chips

Jerusalem Artichoke Soup and Chips

Next Recipe