Potato, Leek and Fennel Gratin - IQS Recipes
Ingredients - 2 fennel bulbs. - 2 leeks, washed. - 80 ml olive oil. - 200 ml heavy cream. - 200 ml vegetable stock, hot.
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Ingredients
- 2 fennel bulbs.
- 2 leeks, washed.
- 80 ml olive oil.
- 200 ml heavy cream.
- 200 ml vegetable stock, hot.
- 1 kg potatoes, peeled and thinly sliced.
- 55 g fresh sourdough breadcrumbs.
- 35 g parmesan, grated.
- 1 teaspoon rosemary, roughly chopped.
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