I love gratins, not only in winter. As for many recipes there are rich versions, and less rich versions. My preference is obvious, the less rich versions, but still ‘gratin’.
For 2p, cut 2 fresh fennels, 2 sweet potatoes (approx 300-350 grams in total) and 1 large onion in slices of 0.5cm. Put the slices in a round oiled oven dish (potato/fennel/onion + 2 sliced garlic cloves/fennel).
Mix 2 chopped garlic cloves, 1 drained small tin of anchovies, 1 table spoon of fresh rosemary, 2 bay leaves, grated nutmeg, 500 ml of semiskimmed milk and black pepper. Heat slowly until the anchovies have melted and the smell of the herbs is warming up the kitchen. Mix this with 125 ml of light cream. Pour the mixture on the vegetables. Finish with grated pecorino.
Cover the dish and put in the oven at 180° for 30 mins. Leave the oven dish in the warm oven if you are not planning to start dinner immediately.
Uncover the dish and bake for another 45 mins in the oven at 180°.
Serve and enjoy the gratin as main dish.