Potato, Fennel and Apple Gratin is a modern British recipe for a classic gratin of potatoes and fennel cooked in a butter, milk, cream and apple sauce base that makes an excellent accompaniment for Easter roast pork. The full recipe is presented here and I hope you enjoy this classic British version of: Potato, Fennel and Apple Gratin.
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This is an excellent accompaniment for pork dishes with the slight tartness afforded by the apple sauce the pork perfectly.
Ingredients:
1.2kg potatoes, peeled and thinly sliced
1 fennel bulb, trimmed and thinly sliced
3 tbsp apple sauce
30g butter, melted
200ml milk
250ml single cream
Method:
Arrange the sliced potatoes in layers, alternating with the sliced fennel in a large oven-proof dish. Blend together the apple sauce, melted butter, milk and cream in a bowl.
Pour this over the fennel slices then cover with a lightly-buttered sheet of baking parchment and then a sheet of foil. Transfer to an oven pre-heated to 180°C and bake for about 80 minutes. At this time remove the foil and baking parchment and cook, uncovered, for 20 minutes more, or until the top of the dish is golden brown and bubbling.
You can also prepare this dish the day before. To re-heat, cover loosely with foil, place in an oven pre-heated to 180°C and bake for 25 minutes, or until heated through.
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