The Back Yard Lemon Tree

This is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing and comforting. You can serve it as a side as part of a bigger meal but I’ve served it on its own with a greens and beetroot salad – called it dinner and been well satisfied.

Fennel, Potato & Leek Gratin

Adapted from – More Fish, More Veg Tom Walton

Serves – 4

• 2 large fennel bulbs
• 1 leek
• 2 red skinned potatoes like desiree peeled
• 1/4 cup (60ml) olive oil
• sea salt flakes and black pepper
• 3 cloves of garlic, minced
• 1 1/4 cups (310 mls) single pure cream
• 2 cups fresh bread crumbs
• 1/2 cup (50 grams) grated gruyere or cheddar

1. Preheat oven to 200C (400F)
2. Slice fennel in half length ways, then slice cross ways in 1cm thick slices. Cut leek in half length ways then cut into 5mm (1/4 inch) slices. Slice potatoes in 5mm slices.
3. In a large fry pan over medium heat add olive oil, fennel, leek and a generous pinch of salt. Stir frequently and cook until fennel starts to break down and caramelise (about 5 minutes)
4. While fennel is cooking place potato, garlic and cream in baking dish and stir well. When fennel is slightly cooked add to potato and cream mix and stir through well. Season with salt and pepper and salt and make sure everything is mixed nicely.
5. Cover baking dish with foil and bake for 45 minutes. Remove foil sprinkle top evenly with crumbs and cheese then bake a further 10 to 15 minutes until top is golden.

• Gratin can be prepared several hours beforehand and reheated before serving.