Fennel Gratin with 1833

Ingredients

• 100g of grated Barber’s 1833
• 3 x Fennel Bulbs
• 1 x Garlic cloves
• 200ml Cream
• 1 x Shallot
• 100g Bread crumbs
• 50ml white wine
• Fresh Thyme
• knob of farmhouse butter
• 1 x Tbsp Chopped watercress

Method

1. Preheat the oven top 195 °C
2. Bring a pan of water to the boil, slice the fennel bulbs, removing the core at the base of the bulb. boil for six minutes and then set aside
3. Next peel and slice the shallots and garlic ad to a pan with a the butter and cook until soft, next ad the white wine and cook the alcohol off. Add the cream and bring slowly up to the boil now add the grated 1833 and stir until combined. Saving some of the cheddar for the top of the gratin
4. Combine the cooked Fennel with the cream sauce, add the chopped watercress and pour into an oven proof dish. Cover the top with the bread crumbs and grated cheese and place in the preheated and bake for 30 mins
5. This dish works wonderfully as a side to steak or as main for vegetarian guests