There’s nothing better than comfort food when it starts to get a bit cooler and the rain sets in. One of my favorites is ‘Potato bake’, it’s always tasty and great as left overs!
Try this version with a twist of fennel – it works a treat with a roast.
Potato and Fennel Bake
1 large fennel bulb
1kg potatoes (or approx. 1 potato per person)
1 large brown onion sliced
2 tbsp olive oil
Handful of fresh thyme leaves
2 cloves garlic finely chopped
300ml fresh cream
1 cup grated tasty cheese
½ cup of grated parmesan
Preheat the oven to 180.
Peel and thinly slice the potatoes. Slice the onion. Trim Fennel stalks, then cut the bulb in half and thinly slice.
Mix together all the ingredients, except the cream and parmesan in a large bowl and season with salt & pepper.
Transfer to an ovenproof baking dish and pour in the cream. Sprinkle the parmesan on top. You can add more cream or milk if the dish is quite deep.
Place in the oven and bake for 1hour until golden brown and the potatoes are cooked through. The cream should also be absorbed into the mixture. Place a few sprigs of thyme on top to serve.
Serves 6
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