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Potato and fennel bake
Potato and fennel bake
added by Three Go Mad

Recipe taken from Channel 4's River Cottage: Three Go Mad Christmas special.

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Prep time
  • 10 mins
Cook Time
  • 30 - 40 mins
  • 8
  • 1.5kg waxy potatoes, peeled and thinly sliced
  • 4 fennel bulbs, thinly sliced
  • 2-3 garlic cloves, peeled and grated/crushed, to taste
  • 4 sprigs thyme, leaves only
  • 400ml white wine
  • Sea salt and freshly ground black pepper
, ,

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.

3 replies
Replied on

I saw this recipe about an hour ago and I just throw into the oven. Is it sure it doesn't need any fat or oil?

Replied on

I made this for dinner this evening, simply delicious and super easy to prepare. Try it !

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