A café-style gratin you will come back to again and again. With delicious wholegrain mustard and goat's cheese, it's creamy and packed with flavour.
4 large white potatoes
1 large fennel bulb
300 ml pouring cream
2 tsp wholegrain mustard
2 cloves garlic, crushed
2 tsp thyme, roughly chopped
20 g butter
150 g goat's cheese
50 g grated Gruyere cheese (or cheddar cheese)
- Cut potatoes into slices about 5mm thick. Place in a large saucepan of salted water, bring to the boil and simmer gently for about 10 minutes, or until potatoes are just tender but not falling apart. Drain well.
- Meanwhile, cut fennel in half, remove tough core and slice into 5mm slices. Cook in boiling water for 4–5 minutes until tender. Drain well.
- Preheat oven to 200°C. Combine cream, mustard, garlic and half the thyme leaves. Use butter or oil to grease a 1 litre-capacity ovenproof dish and place on a baking tray. Lay about one third of the potatoes in the base and season with sea salt and ground black pepper. Add half the fennel. Stir cream mixture to redistribute mustard then pour about one third over the fennel. Crumble half the goat’s cheese over.
- Repeat potato and fennel layers and top with a third more cream mixture. Crumble remaining goat’s cheese over. Top with remaining potatoes and season. Pour remaining cream mixture over and scatter with gruyere.
- Cover loosely with a layer of baking paper, then foil, and bake for 15 minutes. Remove coverings and bake for a further 20 minutes or until top is light golden. Stand for 5 minutes.
- Scatter with remaining thyme. Serve from the dish or, to serve in squares, leave to stand for about 10 minutes more before slicing