Leek, fennel and potato bake

Name: Leek, fennel and potato bake
Cook time: 1 h
Ingredients: 2 tbsp butter; 2 leeks, trimmed and sliced; Salt and pepper; 2 medium potatoes, peeled and thinly sliced; 1 large bulb fennel, trimmed and sliced; 2 tbsp chopped parsley; ½ cup pouring cream; ¼ cup milk; ½ cup finely grated parmesan

Lynne Mullins

October 19, 2011

Leek, fennel and potato bakeMarco Del Grande

easyTime:30 mins - 1 hour

Put a twist on the traditional pototo bake by adding leek and fennel.

Ingredients

2 tbsp butter
2 leeks, trimmed and sliced
Salt and pepper
2 medium potatoes, peeled and thinly sliced
1 large bulb fennel, trimmed and sliced
2 tbsp chopped parsley
½ cup pouring cream
¼ cup milk
½ cup finely grated parmesan

Method

Heat butter in a frying pan and cook leeks over low heat, stirring often, for about eight-10 minutes, then season well. Cook potatoes in salted boiling water for five minutes then drain. Cook fennel in lightly salted boiling water for five minutes then drain.
Layer leeks, potatoes and fennel in a medium (six-cup capacity) buttered ovenproof dish, sprinkling parsley in between each layer. Preheat oven to 200C. Combine cream and milk in a jug and pour over the vegetables. Sprinkle cheese on top and bake for 25-35 minutes until golden.