4 large potatoes (or 6 small), scrubbed
1 bulb Fennel
2 gloves garlic, crushed
300 ml single cream
300 ml milk
1 egg
Butter, for greasing
Salt and freshly ground pepper
Nutmeg
Preheat 190°C/ 375°F/ Gas Mark 5. Thinly slice the potatoes and fennel thinly. Butter a large baking dish and arrange the potato and fennel slices in alternative layers with the garlic and lots of seasoning in between. Mix the cream, milk, egg, nutmeg with lots of seasoning. Pour the mixture over the vegetables. Cover with foil and bake for about 1&1/2 hours, removing the foil for the last 30 minutes until brown on top.
Jo: "Makes enough for about 4 people, with a little something extra. Would go lovely with chicken."
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