Wednesday, July 9, 2014
Recipe: Potato and Fennel Bake
Winter took some time to arrive this year, but now that it is here, boy is it here. Today started with a minus 5 degree morning, followed by a brief splash of sunshine before heading into the depths of icy cold rain.
All of this cold, grey, wet weather means one thing - it is time to hunker down with some full on comfort food. And what is more comforting than a lovely creamy potato bake?
As it transpired, I also had a random fennel in the fridge. Fennel isn't something that we regularly eat which was made especially obvious by S asking what it was. However we inherited one from my parents who were doing a fridge clean out so as I contemplated my potato bake I decided to incorporate the fennel.
The result was just yummy. Rich and creamy but with that lovely light aniseed tang of the fennel. I think fennel may just be seen more regularly in our fridge!
What is your go to comfort food in this cold miserable weather?
Potato and Fennel Bake
salt and pepper
Allocate roughly 2 medium potatoes, a quarter of a fennel and 50ml cream per person - but make extra because you will want seconds!
Grease a baking dish thoroughly with butter.
Heat the cream a little to make it more runny - 30 seconds in the microwave will usually do it.
Thinly slice the potatoes and fennel (I use the thick side of my mandolin slicer). Layer one third of the potato, slightly overlaping to fill the base of the baking dish. Scatter with half the fennel, a generous amount of salt and pepper and a third of the cream.
Repeat another layer of potato, fennel, seasoning and cream then top with a final layer of potato and the last of the cream. Sprinkle over with a generous amount of freshly grated parmesan.
Bake at 170 degrees C covered for one hour, then uncovered for 20-30 minutes till lovely and golden.
Eat with, well just about anything, or potentially just a fork straight out of the dish. Mmmmm