Potato and Fennel Gratin
Potato and Fennel Gratin

Ingredients

Method

  • 50g butter
  • 3 bulbs fennel
  • 3 onions
  • 600g peeled potatoes
  • 2 crushed garlic cloves
  • 50g grated parmesan
  • Preheat the oven to 200C, and butter a serving dish. Trim the fennel tops, cut the bulbs in half, then cut each half into 3 wedges. Cut the onion into six wedges, too. Cut the potatoes into similar sized wedges, then boil the fennel and onions in salted water for 5 mins, then add the potatoes and boil for another 5 mins. Drain well.
  • Put the butter and garlic in a pan on a low heat. Return the potatoes and fennel to the butter, toss to coat, and tip into an ovenproof dish. Sprinkle with the parmesan and bake for 40 mins. Serve as a side.
45 mins
4 serving
This recipe pairs perfectly with the Nikkal Pinot Noir 2018 from Yarra Valley, Australia.

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