Fennel and Potato Bake recipe
information
This side dish makes a good accompaniment to beef and poultry dishes.
ingredients
25 g (1 oz) margarine
1 1/2 lb (700 g) potatoes, scrubbed
1 fennel bulb, trimmed
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper, to taste
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
25 g (1 oz) mature Cheddar cheese, finely grated
1 1/2 lb (700 g) potatoes, scrubbed
1 fennel bulb, trimmed
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper, to taste
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
25 g (1 oz) mature Cheddar cheese, finely grated
method
1. Lightly grease a 1.7 litre (3 pint) shallow ovenproof dish with a little of the margarine and set aside._
2. Cut the potatoes and fennel into very thin slices. Layer, reserving one-third of the potato slices, in the prepared dish, sprinkling each layer with the nutmeg and seasoning. Pour the milk over.
3. Arrange the reserved potato slices in a neat overlapping layer on top.
4. Melt the remaining margarine and brush over the potatoes.
4. Cover the dish with aluminium foil and cook at 180°C (350°F) mark 4 for l hour.
6. Remove the foil. Sprinkle the grated cheese over the top and cook for a further 45 minutes, until golden and tender.
Serve hot.
2. Cut the potatoes and fennel into very thin slices. Layer, reserving one-third of the potato slices, in the prepared dish, sprinkling each layer with the nutmeg and seasoning. Pour the milk over.
3. Arrange the reserved potato slices in a neat overlapping layer on top.
4. Melt the remaining margarine and brush over the potatoes.
4. Cover the dish with aluminium foil and cook at 180°C (350°F) mark 4 for l hour.
6. Remove the foil. Sprinkle the grated cheese over the top and cook for a further 45 minutes, until golden and tender.
Serve hot.
serving amount
serves 4
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