I first had this as a side at 45 Jermyn Street, the new restaurant from Fortnum & Mason, where many of the ingredients used can also be found in the store’s stunning, if sometimes slightly expensive, food hall. I will admit that their version is slightly more refined than mine but, as an accompaniment for beef, especially steak, it is superb, and would be for venison and other gamey meats as well.
- 2 medium-sized potatoes
- 1 fennel
- 1 shallot
- 1 clove of garlic
- Handful of bread crumbs
- Half a handful of parmesan
- 100ml whole milk
- 300ml double cream
- Olive oil
Heat the oven to 180°C.
Slice the potatoes and fennel as thinly as you can; use a mandolin if you have one. Then slice the garlic and shallot.
Fry the garlic and shallot with seasoning in a little oil until they have caramelised.
Add the milk and cream to a saucepan and warm through. Take it off the heat when bubbles start to appear at the edge.
Meanwhile butter the cooking dish/dishes and then layer with potato, then fennel, and then some of the shallot and garlic. Repeat until the dish is full or all the ingredients are used. Make the last layer potato. Then pour in the milk and cream mixture unit the liquid reaches just bellow the top layer of potato. Sprinkle on the breadcrumbs and then parmesan.
Place in the oven and cook for 40-50 minutes.
Once cooked, serve.