Your folders
Your folders

Export 6 ingredients for grocery delivery
Step 1
Heat oven to 180C/160C fan/gas Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.
Step 2
Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.
Step 3
Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.
Your folders

137 viewsbbcgoodfood.com
1 hours, 10 minutes
Your folders
186 viewsaggieskitchen.com
Your folders
239 viewsgoodhousekeeping.com
1 hours, 10 minutes
Your folders

195 viewsbarefootcontessa.com
Your folders

171 viewsbbcgoodfood.com
Your folders

59 viewstoday.com
4.5
(21)
Your folders

326 viewstaste.com.au
4.5
(2)
105 minutes
Your folders

335 viewstaste.com.au
4.0
(1)
90 minutes
Your folders

539 viewstaste.com.au
4.6
(6)
75 minutes
Your folders

603 viewsfifteenspatulas.com
5.0
(7)
90 minutes
Your folders

487 viewsbbc.co.uk
3.0
(2)
2 hours
Your folders

276 viewsmarthastewart.com
3.5
(264)
Your folders

139 viewsbasilandbubbly.com
4.8
(17)
60 minutes
Your folders
85 viewsbasilandbubbly.com
Your folders

198 viewsthewimpyvegetarian.com
45 minutes
Your folders

43 viewspinchandswirl.com
5.0
(10)
70 minutes
Your folders

282 viewstaste.com.au
3.0
(1)
25 minutes
Your folders

458 viewscooking.nytimes.com
5.0
(639)
Your folders

320 viewseverylastbite.com
4.5
(21)
25 minutes