25 g (1 oz) polyunsaturated 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. Melt the margarine in a 1.7 litre (3 pint) shallow ovenproof dish
2. Cut the potatoes and fennel into very thin slices. Layer, , adding some melted margarine between the layers. reserving one-third of the potato slices, in the prepared dish, sprinkling each layer with the nutmeg and seasoning. Pour the milk over.
3. Pour milk over. Arrange the rest of the potato slices on top and brush with remaining margarine.
4. Cover and cook 100% (High) 20 minutes, until tender.
5. Sprinkle cheese on top and cook, uncovered, 100% (High) 2 minutes.
6. Brown top under a grill, if liked.
2. Cut the potatoes and fennel into very thin slices. Layer, , adding some melted margarine between the layers. reserving one-third of the potato slices, in the prepared dish, sprinkling each layer with the nutmeg and seasoning. Pour the milk over.
3. Pour milk over. Arrange the rest of the potato slices on top and brush with remaining margarine.
4. Cover and cook 100% (High) 20 minutes, until tender.
5. Sprinkle cheese on top and cook, uncovered, 100% (High) 2 minutes.
6. Brown top under a grill, if liked.
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