Potato & Fennel Bake
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Step 1: Preheat a fan forced oven to 180C.
Step 2: Thinly slice the potatoes (1mm to 2mm) and then set aside.
Step 3: Place the crème fraiche, cream, fennel and salt into a mixing bowl and combine together well and season with white pepper to taste.
Step 4: Lay 1/3 of the potatoes down into a lined loaf tin (approx. 20cm x 10cm) and then pour over 1/3 of the crème fraiche mixture. Repeat this process until all the potatoes & crème fraiche mixture is finished.
Step 5: Sprinkle the top with the parmesan and place into the preheated oven and bake for 40 to 45 minutes (this timing will depend on the oven).
Step 6: Remove from the oven, keep warm and allow to sit to 10 minutes before cutting.
400g waxy potatoes peeled
200g crème fraîche
50g thickened cream
6g sea salt
20g parmesan finely grated
To season freshly ground white pepper