potato fennel onion gratin mary berry

Potato fennel onion gratin mary berry is a delicious and comforting side dish that features layers of thinly sliced potatoes, sweet caramelized onions, and aromatic fennel. The dish is then topped with a creamy mixture of milk, cream, cheese and herbs before being baked until golden brown and bubbly. This recipe from Mary Berry is easy to make but impressive enough for special occasions or dinner parties. It pairs well with roasted meats or poultry dishes but can also be enjoyed on its own as a vegetarian main course.

Why people also love potato fennel onion gratin mary berry

People also love potato fennel onion gratin Mary Berry because it is a flavorful and comforting dish that combines the creaminess of potatoes with the sweetness of caramelized onions and the unique flavor of fennel. The layers of thinly sliced potatoes are cooked until tender, then smothered in a creamy mixture made from milk, cream, cheese and herbs which gives this dish an irresistible richness. It’s perfect for serving as a side dish at dinner parties or holiday gatherings but can also be enjoyed on its own as a vegetarian main course.

Ingredients:

• 1 large fennel bulb
• 2 medium onions
• 3 garlic cloves, crushed
• 500g potatoes (such as Maris Piper or King Edward), peeled and thinly sliced
• Salt and freshly ground black pepper
• A few sprigs of thyme leaves, chopped (optional)
• 150ml milk
• 200ml double cream
• 100g Gruyere cheese or cheddar cheese, grated

Instructions:

1. Preheat the oven to 180°C/160°C fan/Gas mark4.
2. Trim the fennel bulb and remove any tough outer layers. Cut in half lengthways then slice each half finely.
3. Peel the onions then cut them in half and slice thinly.
4. In a large frying pan, heat some oil over medium-high heat. Add the sliced fennel and onions, then cook for 10-15 minutes until softened and lightly caramelized. Stir in the crushed garlic during the last minute of cooking.
5. Arrange half of the sliced potatoes in a single layer on the bottom of an ovenproof dish or gratin dish (about 20cm x 30cm). Season with salt, black pepper and chopped thyme leaves if using.
6. Spread half of the cooked fennel mixture over the potatoes, then repeat with another layer of potatoes followed by remaining fennel mixture.
7. In a jug, whisk together milk and cream along with grated cheese until well combined.
8. Pour this creamy mixture evenly over layered vegetables in baking dish ensuring that it covers all ingredients completely without overflowing.
9. Bake in the preheated oven for 1 hour or until golden brown and bubbling on top.
10. Remove from the oven and let it rest for a few minutes before serving.

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 20 minutes
• Difficulty: Easy
• Yield: Serves 6-8 people as a side dish

Serving Suggestions:
This potato fennel onion gratin is perfect to serve alongside roasted meats or poultry dishes. It can also be enjoyed on its own as a vegetarian main course.

Expert Tips & Tricks:

• Make sure to slice the potatoes thinly so that they cook evenly.
• You can use either Gruyere cheese or cheddar cheese in this recipe depending on your preference.
• If you want to make this dish ahead of time, assemble it up until step six then cover and refrigerate overnight. Add the creamy mixture just before baking.
  

Nutrition Information:
Each serving of this potato fennel onion gratin (assuming 8 servings) contains approximately:

• Calories: 321
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 72mg
• Sodium: 208mg
• Carbohydrates: 23g
• Fiber: 3g
  -Sugar :5 g
  -Protein :9 g

Presentation:
This dish can be presented in a large, shallow baking dish or individual ramekins. Garnish with some fresh thyme leaves or chopped parsley for a pop of color and freshness.

Variations and substitutions for Mary berry potato fennel onion gratin recipe:

1. Vegetarian: This dish is already vegetarian, but you can make it vegan by using non-dairy milk and cheese substitutes.
2. Gluten-free: To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free alternative such as rice flour or cornstarch.
3. Herbs: You can use any herbs that you like in this recipe. Try rosemary or sage instead of thyme for a different flavor profile.
4. Cheese: Instead of Gruyere or cheddar cheese, try using Parmesan or goat cheese for added richness and tanginess.
5. Potatoes: Feel free to experiment with different types of potatoes such as sweet potatoes or Yukon golds for a slightly different taste and texture.
6. Fennel: If you’re not a fan of fennel, you can substitute it with leeks or celery for a similar texture and flavor.
7. Onions: You can use red onions instead of white onions to add some color to the dish.
8. Cream: Instead of double cream, you could use crème fraîche or sour cream for added tanginess.
9. Spices: For an extra kick, try adding some cayenne pepper or paprika to the creamy mixture before pouring over the layered vegetables.
10. Toppings: Before baking, sprinkle some breadcrumbs or crushed crackers on top for added crunch and texture.

Recommendations and notices:

1. Use a mandoline or sharp knife to slice the potatoes thinly so that they cook evenly.
2. Make sure to caramelize the onions and fennel properly as this will add depth of flavor to the dish.
3. You can make this dish ahead of time up until step 6 then cover it with plastic wrap and refrigerate overnight before adding the creamy mixture just before baking.
4. If you don’t have an ovenproof dish or gratin dish, you can use a regular baking dish instead but be aware that it may affect cooking times slightly.
5. Letting the gratin rest for a few minutes after removing from the oven will allow it to set up properly before serving.
6. This is quite a rich side dish, so serve in small portions alongside lighter dishes.
7. Keep an eye on the gratin towards the end of cooking to make sure it doesn’t burn or dry out.
8. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.
9. This dish is quite high in fat and calories, so it may not be suitable for those following a low-fat diet.
10. If you have any allergies or dietary restrictions, make sure to check all ingredients carefully before making this recipe as some substitutions may not work well with certain diets.

Conclusion:

Mary Berry’s potato fennel onion gratin is a delicious side dish that combines the sweetness of caramelized onions, unique flavor of fennel with creamy potatoes baked to perfection with milk, cream and cheese. It is easy to prepare but impressive enough to serve at dinner parties or holiday gatherings. The recipe requires only simple ingredients making it accessible to even novice cooks who want to impress their guests with something delicious yet uncomplicated. This dish can be served as a vegetarian main course or alongside roasted meats or poultry dishes. Enjoy!

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