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Adapted for the Grill from a recipe on the Jamie Oliver Website
Perfect for the BBQ, these cheeky al forno potatoes give a richness whilst the fennel lifts the flavour to the max.
Great with Pork, Chicken, Fish, Beef or as a Main with a nice crisp side salad.
Serves 6- 8 as a side and fits the Traeger Cast Iron Skillet.
Whilst you do the prep set your Traeger to 375F / 190C
Wash peel and finely slice the Potatoes into rounds.(5mm thick)
Peel and finely slice the Onions into rounds (5mm thick)
Wash and slice the Fennel into 5mm slices.
Pour the milk and Cream into a saucepan on a medium heat.
Tear or chop the anchovies and add them (they will dissolve...)
Finely grate the Garlic and pop that in with the whole sprigs of Rosemary and basil leaves (leave them large so you can fish them out later, all we're wanting is for it to infuse into the sauce.
Finely grate in half the nutmeg.
Bring to a light boil then turn the heat off and leave to infuse for 15 mins. Then fish out the Rosemary and Bay leaves and grate in 2/3rds of the Parmesan and give it a good whisk. taste and season if necessary (probs wont need salt as the anchovies should have done the job)
Layer up in the Skillet (or 25 x 30cm Baking dish) as Potato, Onion, fennel, Potato, Onion, fennel, finishing with potato on the top.
Pour over the Cream giving the skillet a gentle shake to get the cream into all those gaps and grate on the remaining Parmesan.
Cover in foil and Pop in the Traeger or oven for 30 mins, Then remove the foil and bake for a further 45mins, or until the potatoes are tender and the top crisp.
Serve in the centre of the table with a big spoon! Don't expect any left overs.