John Myers
Ingredients for 4 servings:
- 400 g fennel
- 500 g potatoes, waxy
- 200 g crème fraîche or sour cream
- 200 ml whipped cream
- Salt and pepper, white, from the mill
- 10 g butter, soft
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
very simple yet sophisticated
Preheat oven to 200°C (top/bottom heat) or 180°C (fan). Trim and wash the fennel, and slice (using a mandoline if necessary) into approximately 4 mm-thin slices. Set the fennel fronds aside. Peel the potatoes and also slice thinly. Whisk together the crème fraîche or sour cream and heavy cream until smooth, then season with salt and pepper. Fold the fennel and potato slices into the cream mixture. Grease a shallow baking dish with softened butter and spread the potato and fennel mixture evenly. Bake the gratin on the middle rack for 50-60 minutes, covering with foil after 25 minutes. Sprinkle with the chopped fennel fronds to serve. Delicious with lamb or other dark meat, but certainly with anything else.
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