Fennel, taleggio, potato, parmesan and thyme gratin
- July 2017
- Serves 6 as a main
- Hands-on time 35 min, oven/grilling time 50 min
You’re never going to stray far wrong with a bubbling, oozy potato and fennel gratin. This one’s made with punchy taleggio, parmesan, fennel and thyme so it’s quite indulgent. Chef Jamie Thickett, who created the recipe, says:
”The gratin is quite rich, but for a lighter version you could replace the cream and milk with vegetable stock. This dish is also a great way to introduce fennel to those who are unsure, as the aniseed flavour mellows significantly when cooked.”
Try our popular stilton and bacon gratin too – it makes brilliant comfort food for chilly evenings.
- 62.2g (38.7g saturated)
- 19.7g (7.6g sugars)
Serve this as a meat-free main with a bitter leaf salad (or, if you want to cook everything, serve a little as a side with the chicken). To make it strictly vegetarian, swap the taleggio for vegetarian brie and the parmesan for a vegetarian alternative.
Reduce the cream mixture (step 1) up to a day ahead, then cool and keep covered in the fridge. Prepare the vegetables a few hours ahead and keep in a bowl of water in the fridge.
Rate & review