Boulanger potatoes with ham, braised fennel and garlic crumbs

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the boulanger potatoes with ham

  • 4 large potatoes, peeled and thinly sliced
  • 1 small cooked ham joint, thinly sliced
  • 3 onions, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 2 tsp chopped thyme
  • 200g/7oz unsalted butter, plus extra for greasing
  • 1 litre/1¾ pints ham stock
  • salt and freshly ground black pepper

For the fennel

  • 1 tbsp olive oil
  • 2 fennel bulbs, cut into quarters
  • 25g/1oz butter
  • 2 tbsp caster sugar.
  • 250ml/9fl oz ham stock

For the crumbs

  • 1 handful panko crumbs or grated stale bread
  • 50ml/2fl oz olive oil
  • 1 garlic clove, peeled and chopped
  • 1 bunch parsley, finely chopped
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