Fennel Gratin (8)

I’ve got a couple of Fennel Gratin recipes on this site already but this creamy cheesy version from ” Together ” by Jamie Oliver is definitely my favourite to date. And personally I think 8 is a bit optimistic unless it is seved among several other side dishes. Two of us wolfed it down alongside sausages. There were no leftovers…

Fennel Gratin (8)
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Fennel Gratin (8)
Print Recipe
  1. Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper.
  2. Toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.
  3. Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture.
  4. Bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.
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