1 1/2 lb (700 g) potatoes, peeled and thinly sliced
8 oz (225 g) fennel, cleaned, trimmed and thinly sliced
5 fl oz (142 ml) soured cream
3/4 stick (6 Tbsp) 75 g butter
salt and freshly ground pepper
8 oz (225 g) fennel, cleaned, trimmed and thinly sliced
5 fl oz (142 ml) soured cream
3/4 stick (6 Tbsp) 75 g butter
salt and freshly ground pepper
method
1. Place a layer of potato in a shallow ovenproof dish, cover with half the fennel, then spread with the soured cream.
2. Dot with one-third of the butter and season liberally, then cover with another layer of potato and the rest of the fennel.
3. Finish with a final layer of sliced potato and dot with another third of the butter. Season again.
4. Cover and bake in the oven at 190°C (375°F) mark 5 for about 45 minutes. Uncover and bake for a further 35 minutes, until golden brown.
5. Serve with bacon chops for a main meal.
2. Dot with one-third of the butter and season liberally, then cover with another layer of potato and the rest of the fennel.
3. Finish with a final layer of sliced potato and dot with another third of the butter. Season again.
4. Cover and bake in the oven at 190°C (375°F) mark 5 for about 45 minutes. Uncover and bake for a further 35 minutes, until golden brown.
5. Serve with bacon chops for a main meal.
serving amount
serves 4
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