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Parsnip and fennel potato gratin

updated

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Ingredients for 2 servings:

  • 1 parsnip(s)
  • 1 bulb(s) of fennel
  • 300 g potatoes
  • 1 onion(s)
  • 1 tbsp oil
  • 100 g grated cheese for gratinating
  • 125 ml cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the parsnip and potatoes and slice or grate them thinly. Trim and quarter the fennel, remove the stalk, and then slice it thinly. Peel, halve, and slice the onion. Sauté the onion in a pan with the oil. Add the fennel and brown both until lightly browned. Season with salt and pepper. Place the fennel and potato slices in a baking dish along with the parsnip and potato slices. Season generously with salt and pepper and a little nutmeg. Sprinkle with the cheese and pour over the cream. Bake the casserole in a preheated oven at 170°C (fan oven) for about 45 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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