Potato gratin with fennel and saffron
Details
6 servings (we were five at the table and it was enough for two leftover servings to bring to work too)
Preparation: 15 min + up to 40 min in the oven
Ingredients
oil
0.25 g saffron (half a "Swedish package")
2½ dl semi-skimmed cream
3 dl semi-skimmed milk
1½-2 tsp salt (a little bit more than the original recipe)
1 kilo potatoes
1 fennel
½ tsp pepper
2 dl grated cheese
Instructions
1. Turn on the oven to 225'C
6 servings (we were five at the table and it was enough for two leftover servings to bring to work too)
Preparation: 15 min + up to 40 min in the oven
Ingredients
oil
0.25 g saffron (half a "Swedish package")
2½ dl semi-skimmed cream
3 dl semi-skimmed milk
1½-2 tsp salt (a little bit more than the original recipe)
1 kilo potatoes
1 fennel
½ tsp pepper
2 dl grated cheese
Instructions
1. Turn on the oven to 225'C
2. Peel and slice the onion and fry the together with oil and saffron. Pour in cream and milk and season.
3. Peel and slice the potatoes and the fennel (thinly). If you want you can fry the fennel a little bit with the onion earlier - that's supposed to enhance the taste of the fennel. Put everything in a pan, pour over the onion and cream "sauce" and finish with a layer of grated cheese.
4. Bake for 35-40 minutes.
Tip of the day! Goes very well with either fish or chicken - we had chicken. Also, I think it would be as nice without saffron if you don't like saffron or can't get your hands on some.
Image from the DN page which also has the recipe in Swedish
Tip of the day! Goes very well with either fish or chicken - we had chicken. Also, I think it would be as nice without saffron if you don't like saffron or can't get your hands on some.
Image from the DN page which also has the recipe in Swedish
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