Subj : Soothing Fennel, Potato, and Leek Gratin To : All From : Ben Collver Date : Thu Aug 15 2024 09:52:57 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Soothing Fennel, Potato, And Leek Gratin Categories: Casseroles Yield: 4 Servings 2 lg Fennel bulbs 1 Leek 2 Red skinned potatoes; peeled 1/4 c Olive oil (60 ml) Sea salt flakes Black pepper 3 cl Garlic; minced 1 1/4 c Single pure cream (310 ml) 2 c Fresh bread crumbs 1/2 c Gruyere or cheddar (50 g); -grated Preheat oven to 200°C (400°F). Slice fennel in half lengthways, then slice crossways in 1 cm thick slices. Cut leek in half lengthways then cut into 5 mm (1/4") slices. Slice potatoes in 5 mm slices. 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) 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 make sure everything is mixed nicely. 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. Recipe by Elizabeth Mars Adapted from: More Fish, More Veg by Tom Walton Recipe FROM: MMMMM .