- Preheat the oven to 200C.
- Trim the tops off the fennel. Discard the stalks and keep the fronds for garnish.
- Cut the fennel in half through the roof, then cut each half into 6 wedges.
- Wash the potatoes and cut each in half lengthwise.
- Place a large pot of salted water on to boil. Cook the fennel pieces for 5 minutes, then add the potatoes and cook for a further 5 minutes. Take off the heat and drain well.
- Place the butter, garlic, chilli flakes and fennel seeds into the still hot pot, and stir until melted. Add the cooked fennel and potatoes and stir to coat them in the butter.
- Grease the dish with butter. Arrange the fennel and potatoes in the tray. Thinly slice the smoked mozzarella and arrange over the dish. Grate over the Parmesan cheese.
- Bake for 20-30 minutes, or until the cheese is golden brown and the vegetables are piping hot.
Fennel, Potato, and Smoked Mozzarella Gratin
Recipe by Sarah Cheah - Sarah Cooks
Cooler nights call for a comforting gratin, and this fennel and potato version with smokey cheese is just right.
Ingredients
- 1 large bulb of fennel
- 4 kipfler potatoes
- 25 grams butter, plus extra for greasing the dish
- 1 clove garlic, crushed
- 1/4 teaspoon dried chilli flakes
- 1/2 teaspoon fennel seeds
- Salt and pepper
- 50-75 grams smoked mozzarella
- 25 grams Parmesan cheese
