Potato & Fennel Dauphinoise
Potato Gratin has always been a favourite of mine, but Dauphinoise both sounds sexier, and is easier to cook. I was looking for a simple & complimentary accompaniment to a venison dish, and the addition of fennel to this classic gives it an extra earthy layer without compromising the simplicity of the dish.
While you get away without having to make a proper white sauce for this dish, don’t skimp on the longer cook time – the extra time makes the texture of the fennel much smoother and retains its sweetness.
- 1kg Potatoes
- 1 Large Fennel Bulb
- 300ml Cream
- 100gr Gruyere Cheese
- 1 Tbsp Butter
- 2 Cloves Garlic
- Pre-heat oven to 150°, Fan Bake
- 1. Crush up the garlic and smear is around in your casserole dish
- 2. Spread the butter around the sides & bottom
- 3. Slice the potatoes and fennel about 4mm thick. A mandolin will make this much easier!
- 4. Trim the fennel slices so they're about the same as the potato
- 5. Layer the potatoes & fennel in the dish, trying to keep the fennel evenly spread throughout.
- 6. Break up the gruyere with your fingers, and sprinkle it over the top.
- 7. Pour the cream over everything.
- 8. Season to taste, and cook at 150° for 1.5 hours.