- 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
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.