River Cottage

Preheat the oven to 200C.

For these two quantities, take two large baking dishes or roasting tins (line with baking or parchment paper if you dishes are not non-stick) and layer 1/3 of the potatoes. Sprinkle with a little of the garlic and thyme dividing them equally between each dish/tray. Season with a little salt and pepper.

Next put a layer of fennel over the potatoes

Repeat the layering process in each tray, finishing with a final layer of potatoes, arranged neatly and finish with a pinch of salt and pepper.

Divide the wine between the dishes/pans, taking care to pour it around the edges of the dish rather than over the top. Top up with a couple of tablespoons of water in each tray also poured around the edges to moisten the mix.

Place in the preheated oven and cook for 30 – 40 minutes or until the potatoes and fennel are both tender and the top is crisping and golden. Remove from the oven and cut into portions then serve.