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potato and fennel gratin - potato and fennel in a smooth creamy gratin sauce, with no need to make a bechamel sauce

Potato & Fennel Gratin

Potato & Fennel Gratin - wedges of potato & fennel, covered in a cheat's version of a creamy, cheese sauce and topped with a quick simple crumb.

**See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream**

Course Side Dish, Side
Cuisine Modern Australian, Australian
Keyword potato and fennel gratin
Total Time 55 minutes
Servings 4 as a side
Calories Per Serve 579 kcal
Author Lee-Ann

Ingredients

  • 500 g small red-skinned potatoes cut into 8 wedges
  • 1 baby fennel bulb cut into 8 or 10 wedges (see notes)
  • 3 tbsp water
  • 200 ml pure cream
  • 1/2 tsp garlic powder
  • 2 tsp wholegrain mustard
  • 60 g fresh parmesan grated - divided
  • salt & pepper to taste
  • 1/2 cup chunky day old bread crumbs

Instructions

  1. Pre heat oven to 200c ff / 390f.

  2. Place wedges of potato & fennel on to a baking tray with sides approx 3cm / 1 1/4" high. (See notes) Pour in water, then cover tightly with foil and bake for 40 mins.

  3. Meanwhile to make the cream sauce, combine cream, garlic powder, mustard, 50g of grated parmesan and salt & pepper in a jug and mix to combine - then set aside.

  4. To make the crumb, mix together the bread crumbs and remaining 10g of parmesan cheese and set aside.

  5. Remove potatoes from oven, and carefully remove foil - steam will escape.

  6. Spoon the cream mixture over the potatoes and fennel, in particular the high spots, then sprinkle over the crumb mixture.

  7. Grill / broil for 7 - 10 mins (see notes) or until cream sauce is bubbling. 

Recipe Notes

**Leftover whole grain mustard? Why not check out my Warm Mustard Potato Salad or try Chicken Tenders with Whole Grain Mustard Cream Sauce or 

**Leftover cream? Maybe have a look at Chicken Tenders with Whole Grain Mustard Cream Sauce. or you could try my Easy Creamy Chicken Pasta Bake.

When you cut your potatoes and fennel into wedges, you are aiming to have the thick end of the wedge to be about 1cm / 1/3" thick for both potatoes and fennel. How big your veggies are will determine how many wedges you end up with.

As for the height of the sides of your baking tray / pan, the measurements are a starting point. Any lower and you risk the sauce overflowing, but you could go a bit higher.

When you are grilling / broiling the dish, I would watch it carefully. You want the sauce to heat up, but you don't want to burn the crumbs. You may need to turn the temperature down if you see the crumbs browning too much before the sauce is bubbling.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*