Fennel vision

Potato and Fennel Dauphinoise
Serves 4-6

800g potatoes
2 bulbs fennel
25g butter
2 cloves garlic
150ml white wine
284ml double cream
salt and pepper

1. Bring a large saucepan of water to the boil and preheat the oven to 190C/375F/gas mark 5. Slice the potatoes, leaving the skin on, in paper-thin slices (use a mandolin if you have one). Do the same with the fennel, removing as much of the core as possible.
2. Plunge the potatoes into the boiling water and bring back to the boil. Add the fennel and, when the water comes back to the boil, blanch for 2 minutes. Drain and tip half of the vegetables into a buttered baking dish and season with salt and pepper. Leave the other half in the colander.
3. Heat the butter in a saucepan and gently fry the garlic, until soft but not coloured. Pour in the wine and bring to the boil, reducing by about one-third. Add the cream and boil for 1 minute.
4. Pour half the garlic and cream mixture over the potatoes and fennel, then layer the remainder on top. Pour over the rest of the cream, cover with foil and bake for 45 minutes.

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