PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6
800g potatoes, peeled
400g fennel bulbs, sliced thinly
1 tablespoon plain flour
450ml double cream
50ml (¼ cup) whole milk
20g butter, chopped
90g (¾ cup) coarsely grated cheddar
50g (¾ cup) dried breadcrumbs
1 Preheat oven to 180°C/160°C fan. Grease a deep 2-litre (8-cup) baking dish.
2 Using a sharp knife, mandolineor V-slicer, slice potatoes into 3mm slices; pat dry with paper towel.
Layer a quarter of the potato slices into baking dish; top with a third of the fennel. Continue layering remaining potato and fennel, finishing with potato.
3 Blend flour with a little of the cream in medium jug to form a smooth paste; stir in remaining
cream and milk. Pour cream mixture over potato; dot with butter.
4 Cover dish with foil; bake for 1 hour or until vegetables are just tender. Remove foil, top with combined cheese and breadcrumbs; bake, uncovered, for 15 minutes or until top is browned lightly.