Fennel and Potato Gratin

A comforting vegetable gratin with parboiled fennel, onions, and potatoes tossed in garlic butter and baked with Parmesan cheese.

Vegetarian Side Dish Fennel Potato Bake

Estimated Nutrition

Calories

347.8

kcal / serving

1391.2 kcal total

Carbs

40.5g

per serving

162 g total

Fat

16.4g

per serving

65.4 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Plus extra for greasing

Parmesan Cheese

Grated, or vegetarian equivalent

NutsSeeds

clove

Garlic

Crushed

Vegetables

piece

Fennel

Large bulbs, tops trimmed, cut into wedge halves

piece

Onion

Cut into six wedges

600

Potato

Large, peeled, cut into wedges

Method

Preheat the oven to 200°C and butter a shallow ovenproof dish.

Cut the fennel bulbs and onions into uniform wedges.

Slice the peeled potatoes into wedges shaped like the fennel.

Boil fennel and onions in salted water for five minutes.

Add potatoes and boil for another five minutes until just tender.

Drain the vegetables well in a colander.

Melt 50g of butter with garlic in the pan over low heat.

Toss the vegetables in the garlic butter until thoroughly coated.

Transfer to the dish, top with parmesan, and bake for 30-40 minutes.