Ingredients

Method

• 750 g potatoes, peeled
• Sea salt and freshly ground black pepper, to taste
• 1 T butter, plus extra for greasing
• 1 clove garlic, crushed
• 1 cup cream
• 1 large fennel, or 2 medium bulbs, trimmed

Method

Ingredients

Preheat the oven to 200°C. Slice the potatoes and fennel very thinly. Place in a bowl of cold water. Drain and dry well.

Layer half in a well-buttered ovenproof dish. Season and dot with butter. Repeat with the remaining potatoes and fennel.

Add the garlic to the cream. Place in a saucepan and heat until it comes to the boil. Remove immediately and pour over the potatoes and fennel. Bake for 1 hour, or until the cream has been absorbed, and the vegetables are tender and browned.

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