To get ahead, prepare the fennel gratin up to the end of step 2, cooling the fennel first before spooning over the creamy mixture. Cover and refrigerate overnight until you're ready to cook.
Together
By Jamie Oliver
Ingredients
2 large bulbs of fennel
1 bulb of garlic
olive oil
50g cheese (I like a mixture of Cheddar, Lancashire and blue)
250ml single cream
Top Tip
Great as part of a celebration roast with Smoked salmon oat blinis, Epic mixed roast, Veggie crown, Amazing hasselback potatoes, Veggie gravy and Banana panettone pudding.
Method
- 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. Spoon the creamy mixture over the fennel.
- Turn the oven up to 190°C/375°F/gas 5. Bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.
Tags
