Jamie Oliver’s Fennel Gratin with Garlic, Cream and Cheese
Pair your favourite Christmas roast with this creamy fennel gratin from Jamie Oliver that can easily be prepared the day before festivities.
From the book
|2||large bulbs of fennel|
|1||bulb of garlic|
|50g||cheese (I like a mixture of Cheddar, Lancashire and blue)|
Get ahead: Preheat the oven to 180ºC. 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. Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight.
To serve: Preheat the oven to 190ºC. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.