FENNEL & POTATO GRATIN

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6

800g potatoes, peeled

2 small fennel bulbs (400g),

sliced thinly

1 tablespoon plain flour

1¾ cups (430ml) pouring cream ¼ cup (60ml) milk

20g butter, chopped

¾ cup (90g) coarsely grated

cheddar cheese

¾ cup (50g) packaged breadcrumbs

1 Preheat oven to 180°C/160°C fan. Grease a deep 2-litre (8-cup) baking dish.

2 Using a sharp knife, mandoline or 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. sprinkle with pepper. Cook beef in heated large frying pan until browned all over; place on thyme in baking dish. Roast, uncovered, for 30 minutes or until beef is cooked as desired.

3 Meanwhile, make horseradish mayonnaise.

4 Remove beef from dish; discard thyme. Cover beef tightly with foil. Rest for 10 minutes.

5 Slice beef thickly; serve with horseradish mayonnaise.

HORSERADISH MAYONNAISE

Blend egg yolks and juice until smooth. With motor operating, add oil in a thin, steady stream until mayonnaise thickens. Add horseradish; blend until combined. Transfer to a medium bowl; stir in chives. Adjust consistency by stirring in a little hot water. Cover; refrigerate until required.

SERVING SUGGESTION

Serve with roasted potatoes and steamed peas.