John Myers
Fennel – Potato – Gratin
The perfect fennel – potato – gratin recipe with a picture and simple step-by-step instructions.
- 1 Fennel bulb
- 3 Large potatoes
- 200 g Cabanossi
- 200 ml Soy cream
- 150 g Grated cheese
- 1 Egg
- Salt, pepper, nutmeg
- Peel the potatoes, cut them into fine slices and fry them in a pan with a little clarified butter for about 6 minutes. Halve the fennel, cut into fine slices, as well as the sausage and after the 6 minutes add, fry for another 5 minutes. (If you have fennel or parsley finely chop and add)
- Mix the cream with the egg in a saucepan, mix well with salt, pepper and nutmeg. Put the potato mixture in a flat, greased baking dish. Pour the cream over it and cook for about 15 minutes at 180 degrees. Sprinkle with cheese and bake for another 15 minutes.
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