Ingredienser
Fremgangsmåte
- 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.
Ernæring
Notater
Tips: Slice the potatoes into even thin slices with a mandolin for perfect cooking time and even gratinating. Butter the dish well so the bottom does not stick.
Storage: Keeps in the fridge for 3 days and tastes good reheated in the oven at 160°C.
Variations: Add thin slices of onion between the potato layers, or grated gruyère for a richer gratin.