TIAN OF POTATOES WITH FENNEL SEEDS AND BAY LEAVES

spice mix

We have had a visitor here, an old friend who reads Lucullian and actually uses my recipes, that’s a true friend I think! Anyway, I didn’t cook that much but we talked a lot, did a bit of shopping and enjoyed ourselves in general. Too much maybe because right now I feel a certain reluctance to food blogging, a general laziness but I better step out of that and move onwards so here we have a tian of potatoes. Tian is a French Provencal word that indicates a dish with gratinated vegetables and I can’t really find an Italian word for that. I wouldn’t be surprised if there is one but it has slipped me by without leaving an impression. So I use the word tian. Here I use only potatoes but as a compensation I flavour these with a mix of fennel seeds and bay leaves. This is such an easy thing to make that I only give you exact measures for the herb mix. Which you can use for many other things as well.

Tian with potatoes, bay leaves and fennel seeds

TIAN OF POTATOES WITH FENNEL SEEDS AND BAY LEAVES

2 tblsp fennel seeds
5-6 bay leaves
potatoes
water or stock
breadcrumbs
parmesan, grated
salt
extra-virgin olive oil

– Run fennel seeds and bay leaves in a mixer/blender (what is it really called? Or is it a question of AmE and BrE?) until they have become a powder.
– Peel the potatos and slice them very thinly.
– Mix the fennel and bay leaf powder with salt and olive oil. Add to the potato slices and stir well, the slices must be covered with oil and herbs.
– Pack the slices closely together in an oven-proof dish like in the photo. Add a little water or stock, just enough to cover the bottom of the dish.
– Sprinkle crumbs and parmesan over the potatoes.
– Bake in a pre-heated oven (175°C/350°F), the first 20 minutes covered with aluminium foil and then without for 15-20 minutes or until the crust is golden and crunchy.

Tian with potatoes, bay leaves and fennel seeds

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