AT A GLANCE
Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.
|01||Heat 1 tbsp oil in a large frying pan over medium-high heat. Add fennel in batches, season to taste, and fry until golden (6-8 minutes).|
|02||Preheat oven to 180C and butter a 2.5-litre baking dish. Bring cream and garlic to a simmer in a large saucepan over medium heat. Add fennel and potato and return to a simmer, then transfer vegetables with a slotted spoon to prepared dish. Pour the cream over the top, scatter with two-thirds of the parmesan and bake until fennel and potato are tender when pierced with a knife (30-35 minutes).|
|03||Preheat grill to high. Combine remaining oil and remaining parmesan with breadcrumbs in a small bowl. Scatter breadcrumbs over fennel and potato and grill until golden and crunchy on top (6-7 minutes). Stand for 5 minutes, then serve.|