Potato and fennel bake recipe

Cooked in the slow cooker, this easy vegetarian bake features layers of potato, cream and cheese.

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Hello everybody, I hope you are having an incredible day today. Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Potato and fennel bake recipe. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started when this particular recipe, we have to first prepare a few components. You can have Potato and fennel bake recipe using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Potato and fennel bake recipe:

1. 1 small fennel bulb
2. 1 leek, trimmed, thinly sliced
3. 2 large garlic cloves, entirely finely chopped
4. 1kg coliban potatoes, certainly thinly sliced
5. 100g (1 cup) pre-grated 3 cheese mixture
6. 300ml Bulla Cooking Cream
7. 40g (1 ⁄2 cup) finely grated parmesan
8. 1 small red onion, thinly sliced into rounds
9. 1/4 cup small buoyant parsley leaves

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Instructions to make Potato and fennel bake recipe:

1. Trim the fronds from the fennel and reserve. Thinly slice the fennel and transfer to a bowl. entire sum the leek and garlic. Toss to combine.
2. Lightly grease the bowl of a 5.5L slow cooker and line same thesame to baking paper. Arrange one‐third of the potato, overlapping slightly, in the base of the prepared slow cooker. Sprinkle superior than one‐third of the fennel fusion and one‐third of the cheese blend. Drizzle in the manner of one‐third of the cream. Season.
3. Repeat layering the long-lasting potato, fennel mixture, cheese amalgamation and cream. Cover and cook more or less speaking High for 3 hours 30 minutes or until the potato is tender. Sprinkle in the same artifice as the parmesan, cover and cook for a added 20 minutes or until cheese has melted.
4. Repeat layering the enduring unshakable potato, fennel mixture, cheese engagement mixture and cream. Cover and cook going re for High for 3 hours 30 minutes or until the potato is tender. Sprinkle next the parmesan, cover and cook for a extra further further other 20 minutes or until cheese has melted.

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