I’ve got a couple of Fennel Gratin recipes on this site already but this creamy cheesy version from ” Together ” by Jamie Oliver is definitely my favourite to date. And personally I think 8 is a bit optimistic unless it is seved among several other side dishes. Two of us wolfed it down alongside sausages. There were no leftovers…
Ingredients
- 2 large bulbs fennel
- 1 bulb garlic
- olive oil
- 50 g cheese (I like a mixture of Cheddar, Lancashire and blue)
- 250 ml single cream
Servings:
Instructions
- Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper.
- Toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.
- Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture.
- Bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.
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