Ingredients :
- 450g (1 lb) fennel
- Salt and freshly grounds black Pepper
- 284 ml carton double cream
- 300 ml (½ pint) milk
- 2 garlic cloves, crushed
- 700g (1 ½ lb) large potato, thinly sliced
Instruction:
- Trim the feathery leaves and stalks off the fennel, then halve and thinly slice. Cook in boiling salted water for 2 minutes, drain and set aside.
- Place the cream, milk and garlic in a large saucepan and bring to the boil. Add the potato and fennel and simmer over a low heat for 15-20 minutes, stirring occasionally to prevent the potato sticking. Preheat the oven to 200°C (400°F) Mark 6
- Season the potato mixture well, then transfer to a 2 litre (3½ pint) ovenproof dish cook in the oven for 40 minutes or until the gratin is golden and tender serve immediately.
Source : allrecipes.com
