A delicious twist on the classic Potato Gratin. Made with thinly sliced apple, fennel, and breadcrumbs, it’s a cozy, elevated side dish that’s perfect for dinner parties or upcoming holiday feasts. It’s just the right amount of indulgent and is sure to impress guests.
Ingredients
- 2 medium Yukon Gold potatoes, peeled and thinly sliced
- 2 fennel bulbs
- 1 red apple, peeled and thinly sliced
- 2 cloves of garlic, minced
- 200ml cream
- 2 sprigs of tarragon
- 1 bay leaf
- grated parmesan cheese
- 125g breadcrumbs
- small handful of mixed nuts, roughly chopped
- black pepper
Method
- Slice the fronds off of the fennel and quarter the fennel. Add to a pot of salted boiling water. Let boil until the fennel is fork-tender and remove from the water.
- In a small saucepan, add 100ml of the cream along with the minced garlic, tarragon and bay leaf. Bring the mixture to a boil and remove from the heat.
- In a small bowl, combine the breadcrumbs, a handful of grated parmesan cheese, the roughly chopped mixed nuts, and black pepper.
- Using a baking dish, pour the warm cream mixture into the bottom of the dish. Layer the bottom with the fennel, then add more grated cheese on top. Add a layer of apple slices and finish by adding a layer of potato slices on top. Grate more cheese and pour the rest of the 100ml of cream all over. Evenly distribute the breadcrumb mixture on top. Add a few knobs of butter across the top.
- Cover with aluminum foil and bake in the oven at 425°F for 40 minutes. After 40 minutes, remove the foil and continue to bake for a further 10 minutes.
