Potato, parsnip and fennel bake

Kudos to the maitre d’ at a local restaurant. Upon being seated, we noticed our water glasses were dirty and had red lipstick marks upon them. After politely asking him for clean vessels he picked them up, examined them closely and as he walked away loudly announced, ‘Sure, well Holy Rats Arse!’

My friend and I looked at each other. ‘Did he really say that?’ I asked. ‘Yes’, said my friend, ‘Yes, he did.’ We are open minded people yet this unwaiterly proclamation managed to surprise, horrify and strangely, delight us. Hilarity ensued and we continued to repeat this phrase (quietly) throughout the surprisingly delicious meal.

Upon finishing, we walked to the front to ask if we could split our bill. He did, albeit begrudgingly and his farewell response to us was, ‘Rock on ladies.’ This bloke is taking customer service to another level. Not necessarily towards the lofty echelons of fine dining but to a very special and individual level nonetheless.

This is surely The Year of the Gratin. I am a woman obsessed. As this dish was baking; giant cheesy, thyme-scented metaphorical arms reached out from the oven and hugged me close. Whispering in bubbling, soothing tones, ‘There, there, everything will be allright.’

Aniseed fennel, slightly spicy parsnip, creamy potato and herbaceous, sweet grassy cheese. This is a wondrous combination. It’s a dish that may even cause you to utter a colloquialism that involves the sacred posterior of a rodent. If one was so inclined.

POTATO, PARSNIP AND FENNEL BAKE

WHAT YOU NEED
4 potatoes, peeled and finely sliced (600g)
4 medium size parsnip, peeled and finely sliced (500g)
1 medium size fennel bulb, finely sliced
300 ml cream (you can use 250ml of cream and 50ml of sour cream for extra tang)
1/4 cup milk
2 garlic cloves, crushed very finely
1 tbl fresh thyme, picked
A dash of nutmeg
150g Gruyere cheese, grated (I used the wonderful Heidi Gruyere from Tasmania for a bit of a treat)
Salt and pepper to season
Extra thyme

HOW YOU DO IT
Preheat the oven to 180C and use butter or oil to grease a large baking dish.
Layer the potato, parsnip, fennel and season with salt and pepper then sprinkle on half of the cheese. (Leaving enough cheese to sprinkle on the top.)
Place another layer of potato, parsnip and fennel and season with salt and pepper again.
Warm the cream, milk, garlic, thyme and nutmeg in a small saucepan over a low heat for five to ten minutes until the flavours are infused and the cream has thinned a little. Seasons lightly and gently pour this mixture over the vegetables.
Sprinkle the remaining cheese over the top of the gratin and chuck a few extra thyme leaves over the top.
Cover with foil loosely (making sure the cheese doesn’t touch the foil) and bake for 50 minutes.
Remove the foil carefully (watch that precious cheese) and bake for another 40 minutes or until the vegetables pierce easily with a knife and the top is golden brown and bubbly.
Remove from the oven and let it sit for ten minutes to allow the gratin to settle before devouring.

A Cheergerm recipe based on a few hundred million different gratin recipes

Advertisements

21 thoughts on “Potato, parsnip and fennel bake

  1. Sacred Rodent Posterior, this sounds good! I have everything I need except fennel, so I’m going to substitute cauliflower, which dearly loves a starring role in gratins, I find. I think it’ll go well as a side with the slow cooked lamb shanks I’m planning for tomorrow…

  2. Ooh, I have a giant head of cauliflower that needs using, but we are in late summer here and I’m afraid to fire up the oven that long! Frustrating when one has a gra for gratin (to use an Irish-ism). But maybe if I don’t use potatoes, it will take a shorter time!
    PS love the maitre d’, the icky water glasses not so much…

  3. Oh yummo. I am making this straight away when i get back, and will invest in a precious little wedge of Heidi Gruyere too. at least it was a ‘holy’ rats arse. I would have been inclined to tell him where he could shove it!

  4. Fantastic combo, Cherry, and I like Francesca’s addition of a nutty Gruyere. What in heavens name is ‘holy rats arse’? I could take a guess, but it is the first time I’ve heard this one (and I have heard many strange ones through the years). Your waiter sounds delightful in a Fawlty Towers sort of way.

    • I know, quite the absurdity! Very Fawlty Towers KW, still laughing about it. I used a Heidi Gruyere which is a wonderful Tasmanian Gruyere and is a bit special but any good Gruyere will do.

  5. I remember when the only thing I knew about garlic was on a Monday morning on a jam packed tram on the way to work. Phew. Yet now I don’t know how we ever did without garlic in our meals. Same with cheese (apart from the smell). Cheese enhances just about everything. Even some deserts like cheese cake. šŸ™‚ Having to cook for a partner who is cheese averse makes things harrrrd.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s