This was sort of like a cheeseless gratin. It would have been even better with gruyere melted on top, but I wanted to make a vegan dish. It was still delicious, and very light. After caramelizing the fennel and leeks in olive oil I layered them with the potato slices and fresh thyme, and then filled the dish with just enough vegetable stock to reach the top layer. As the potatoes cooked they absorbed all of the stock and held together nicely when sliced into portions.
Comments