Name: Fennel and potato gratin
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 800 gram potatoes, peeled; 2 (400g) fennel bulbs, thinly sliced; 1 tablespoon plain flour; 1 3/4 cup (430ml) pouring cream; 1/4 cup (60ml) milk; 20 gram butter, chopped; 3/4 cup (90g) coarsely grated cheddar cheese; 3/4 cup (50g) stale breadcrumbs

Ingredients

800 gram potatoes, peeled

2 (400g) fennel bulbs, thinly sliced

1 tablespoon plain flour

1 3/4 cup (430ml) pouring cream

1/4 cup (60ml) milk

20 gram butter, chopped

3/4 cup (90g) coarsely grated cheddar cheese

3/4 cup (50g) stale breadcrumbs

Method

1.Preheat oven to 180°C. Oil deep 2-litre baking dish.

2.Using sharp knife, mandoline or V-slicer, slice potatoes into 3mm slices. Pat dry with absorbent paper. Layer a quarter of the potato slices into baking dish and top with a third of the fennel. Continue layering remaining potato and fennel, finishing with potato.

3.Blend flour with a little of the cream in medium jug to form a smooth paste, then stir in remaining cream and milk. Pour cream mixture over potato and dot with butter.

4.Cover dish with foil. Bake for about 1 hour or until vegetables are just tender. Remove foil and top with combined cheese and breadcrumbs. Bake uncovered for about 15 minutes or until top is lightly browned.

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