Potato and fennel bake

You can make this ahead of time – keep it in the fridge and bake when needed.

Serves 6 • Ready in 50mins

3 garlic cloves, chopped

50g butter

2 fennel bulbs, sliced

1kg potatoes, peeled and thinly sliced 500ml single cream

100ml whole milk

20g Parmesan, finely grated 1 Heat the oven to 190C/Gas Mark 5. Cook the garlic in the butter in a large pan, add the fennel and cook for another 4mins. add the potatoes, cream and milk. simmer for 10mins, stirring occasionally. 2 spoon into an ovenproof dish and top with the Parmesan. bake for 25mins. Per serving: Cals 405, Fat 25g, Sat fat 15g, Carbs 35g