Fennel, potato & Gruyère gratin with charcuterie and pickles

Name: Fennel, potato & Gruyère gratin with charcuterie and pickles
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 600 g waxy or all rounder potatoes (such as Albert Bartlett Golden Belle), scrubbed; 2 large bulbs fennel, washed and trimmed; 400 ml No.1 French Crème Fraîche; 125 g Swiss Le Gruyère AOP, coarsely grated; 2 cloves garlic, finely sliced; ⅓ tsp black peppercorns, ground; 70 g French saucisson sec; 285 g jar pickled cornichons and onions; Dressed green salad, to serve (optional)

A cosy, comforting and wonderfully cheesy idea from Ed Smith. The inclusion of an Alpine cheese is balanced by a side of salty, sharp cured meats and pickles to cut through the rich creaminess.

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Serves4
CourseBuffet
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

600g waxy or all rounder potatoes (such as Albert Bartlett Golden Belle), scrubbed
2 large bulbs fennel, washed and trimmed
400ml No.1 French Crème Fraîche
125g Swiss Le Gruyère AOP, coarsely grated
2 cloves garlic, finely sliced
⅓ tsp black peppercorns, ground
70g French saucisson sec
285g jar pickled cornichons and onions
Dressed green salad, to serve (optional)

Finely slice the potatoes and fennel bulbs to 0.2-0.3cm thick. This will be easiest and quickest if you use a mandoline.
In a saucepan, combine the crème fraîche, 100g cheese, garlic and black pepper, then gently warm the mix over a low heat, stirring occasionally, so the crème fraîche loosens and the cheese melts into it. Season with salt. Preheat the oven to 180ºC, gas mark 4.
Arrange 200g potatoes over a mediumsized gratin or other ovenproof dish (a round dish about 22cm in diameter or a 20x30cm rectangular dish of about 2L). Sprinkle with some sea salt flakes, then add a third of the fennel. Spoon a third of the molten sauce over the top, then repeat twice more. The gratin should be about 5cm deep.
Sprinkle over the remaining cheese, cover with foil and bake for 40 minutes. Remove the foil, then bake, uncovered, for 30-35 minutes more, until the potatoes are tender and the top is golden and bubbly. Serve the gratin with the saucisson and cornichons and onions and a simple, sharply dressed green salad, if liked.

Typical values per serving when made using specific products in recipe