Gratin de Fenouil au Jambon (Fennel and Ham Gratin)
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Ingredients
- 3 fennel bulb, finely sliced
- 150 g cooked ham slices
- 200 ml double cream
- 80 g gruyère cheese, grated
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 15.8 g
- Carbohydrate
- 9.7 g
- of which sugars
- 9.1 g
- Fat
- 35.8 g
- of which saturates
- 21.6 g
- Fibre
- 5.8 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and butter a gratin dish.
- 2
Melt the butter in a pan and cook the fennel for 10-12 minutes until softened.
- 3
Stir in the chopped ham and transfer to the gratin dish.
- 4
Pour over the double cream and scatter with the gruyère cheese.
- 5
Bake for 20-25 minutes until golden and bubbling.
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