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Potato al forno
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Total Time:
1 hour 50 minutes
Delicious and versatile side dish, perfect for lunch or dinner. Quick to prepare and bursting with flavor to complement any meal.
Ingredients:
  • 1 kg Maris Piper potatoes
  • 2 onions
  • 2 bulbs of fennel
  • 600 ml whole milk
  • 400 ml double cream
  • 6 anchovy fillets in oil
  • 8 cloves of garlic
  • ½ a bunch of fresh rosemary (15g)
  • 6 fresh bay leaves
  • 1 whole nutmeg for grating
  • 50 g Parmesan cheese
Instructions:
  • Peel the potatoes, onions, and trim the fennel bulbs, saving the herby fennel tops. Slice the potatoes, onions, and fennel thinly, about ½cm thick using a mandolin for ease. Preheat the oven to 180ºC/350ºF/gas 4. Combine milk and cream in a pan. Add anchovies, crush in garlic, rosemary, bay leaves, and nutmeg. Bring to a gentle boil, let it infuse, then remove and discard herbs. Whisk in most of the Parmesan, season. Layer potato, onion, fennel in a baking dish. Pour the cream mixture, sprinkle remaining Parmesan. Cover and bake for 30 minutes, uncover and bake for another 45 minutes until golden. Garnish with fennel tops before serving.

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