POTATO AND FENNEL BAKE
Ingredients
1kg waxy potatoes serves 6
2 large cloves garlic
2-3 fennel bulbs, and leaves of 1
Butter - just enough to butter the baking dish thickly
600ml cream
Good grating of parmesan cheese
Set the oven 160`C
2 large cloves garlic
2-3 fennel bulbs, and leaves of 1
Butter - just enough to butter the baking dish thickly
600ml cream
Good grating of parmesan cheese
Set the oven 160`C
Method
Bring a good size pot of salted water to the boil. Prepare the fennel bulbs by removing the leaves as close to the bulb as possible. Remove any tough outer leaves of the bulb. Cut in half length ways and cut into wedges by cutting through the core of the bulb as this will keep the wedges together. Cook in boiling water for about 3-5 minutes until the fennel is tender. Drain.
Peel the potatoes and cut them into slices about the thickness of a dollar coin. Add them to a bowl with the cooked fennel. Roughly chop the leaves from 1 fennel bulb and add to the potatoes. Add the cream and season well, with plenty of cracked black pepper. Add a generous amount of grated parmesan and mix to combine.
Cut the cloves of garlic in half and rub them round the inside of the oven dish. Smear over the butter generously and add the potatoes and fennel with all the liquid. Pat down a little and scatter over a little more cheese and bake until bubbling and golden - about 1 hour.
Peel the potatoes and cut them into slices about the thickness of a dollar coin. Add them to a bowl with the cooked fennel. Roughly chop the leaves from 1 fennel bulb and add to the potatoes. Add the cream and season well, with plenty of cracked black pepper. Add a generous amount of grated parmesan and mix to combine.
Cut the cloves of garlic in half and rub them round the inside of the oven dish. Smear over the butter generously and add the potatoes and fennel with all the liquid. Pat down a little and scatter over a little more cheese and bake until bubbling and golden - about 1 hour.
Comments
Serve alongside crayfish, fish or roast pork!