Ingredients
Method
- Cut potatoes and fennel into slices, here I use a mandolin.½ fennel, 600 g potatoes
- Boil milk and cream in a saucepan.2 dl milk, 2 dl cream
- Add the potato and fennel and simmer for 20 min.
- Set the oven to 225 °
- Stir a few times and season with salt, the potatoes are cooked when they have a light chewing resistance.
- Grate the cheese.120 g cheddar
- Whisk the potatoes with the cream in an ovenproof dish and sprinkle with cheese.
- Put the refractory mold in the oven and leave it for approx. 10 minutes or until the cheese has a nice color.
Nutrition
Notes
Tips: Skjær potetene i jevne, tynne skiver med mandolin for perfekt steketid og jevn gratinering. Smør formen godt så bunnen ikke setter seg fast.
Oppbevaring: Holder seg i kjøleskap i 3 dager og smaker godt oppvarmet i ovnen på 160°C.
Varianter: Tilsett tynne skiver løk mellom potetlagene, eller revet gruyère for en rikere grateng.