A creamy layered dish with flavours that will have you licking your plate!


Difficulty: Intermediate Prep Time 30 mins Cook Time 50 mins Total Time 1 hr 20 mins
Servings: 6
Best Season: Suitable throughout the year


I often look in the fridge and think there's a lot of vegetables here which need cooking. A gratin is a wonderful way to use up vegetables and create a centerpiece for the table. I guarantee, everyone will want to dig in to it and come back for seconds!

Options: You can make this a vegan meal by using plant butter instead of cream (just dot it about )

It makes a great main dish for those who don't eat meat. But my mister who loves his roasts has insisted this is all he needs with his Christmas turkey! So make enough for everyone!

You can prep it, put it in the fridge covered with foil and put it in the oven it a few hours later when you are ready to eat. It also reheats well. 

Substitute the veg and make a cauliflower and potato gratin, or add sauteed savoy cabbage instead of leeks. 

If you have leftover roast chicken, and want to use it up, add this as one of the layers. 

Do try it out and let me know how you get on with this recipe. 




  1. Season the sliced potatoes with salt, pepper and the thyme leaves. Set aside.

    Season the fennel with salt, pepper and 1 tbs of olive oil and roast in an oven for 8-10 mins, till just tender but not cooked through. 



  2. Heat 2 tbs of oil and 1 tbs of butter in a pan, add the onions, leeks and garlic and saute on medium heat, till softened (about 5 mins). Add the broad beans, lemon juice and parsley. Add salt and pepper to taste.  Mix and set aside.

    Season the breadcrumbs with salt pepper and the lemon zest. Set aside. 

    You now have all the separate layers for your dish ready.

  3. Use a deep dish you can put in the oven. Start assembling with a layer of potatoes, then the leeks and broad beans, then fennel and so on. Spoon over a few tablespoons of cream and dot a little butter after each third layer. 

    Add the breadcrumbs to the top. Cover with foil.

    Heat the oven to 200 C and bake for 30/35 minutes, until potatoes are cooked. Use a knife to check. Remove the foil and bake for another 20 mins till the topping is golden. 

  4. Serve warm or hot, on its own as a main or as a side for your Sunday or Christmas roast. 

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