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Potatoes with fennel, blue cheese, walnuts and grapes

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Ingredients for 3 servings:

  • 500 g potatoes
  • 2 bulbs of fennel
  • 1 organic lemon(s)
  • 100 g blue cheese
  • 50 g walnut kernels
  • 50 g grapes
  • oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 200°C (top/bottom heat). Peel and dice the potatoes. Cut the fennel into 0.5 cm slices. Wash the lemon and grate the zest. Lightly oil a baking dish (or baking sheet) and arrange the potatoes and fennel in or on it. Add the lemon zest, salt, pepper, and 1 tablespoon of oil and mix. Place in the hot oven for about 40 minutes. Cut the grapes into small bunches, slice the blue cheese, and roughly chop the walnuts. Sprinkle the cheese, chopped walnuts, and blue cheese over the potato and fennel mixture. Finally, scatter the grapes over the casserole. Bake for another 5-10 minutes. Serve immediately. Serve with a glass of Fendant.

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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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