Recipes
Potato And Fennel Bake
- Meals
- 4 servings
Ingredients
- 8 brushed potatoes
- 2 fennel bulbs
- 300ml of low fat cream
- ¾ cup of Parmesan (grated)
- Salt and pepper
Method
- Spray a baking dish with cooking spray (or grease with butter).
- Thinly slice the peeled potatoes and fennel.
- Layer some potato, slightly overlapping to fill the base of the baking dish. Scatter with half the fennel, a generous amount of salt and pepper and a third of the cream.
- Repeat another layer of potato, fennel, seasoning and cream then top with a final layer of potato and the last of the cream. Sprinkle over with a generous amount of freshly grated parmesan.
- Bake at 180°C covered for one hour, then uncovered for 20 minutes until golden.