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     Title: Soothing Fennel, Potato, And Leek Gratin
Categories: Casseroles
     Yield: 4 Servings

     2 lg Fennel bulbs
     1    Leek
     2    Red skinned potatoes; peeled
   1/4 c  Olive oil (60 ml)
          Sea salt flakes
          Black pepper
     3 cl Garlic; minced
 1 1/4 c  Single pure cream (310 ml)
     2 c  Fresh bread crumbs
   1/2 c  Gruyere or cheddar (50 g);
          -grated

 Preheat oven to 200 C (400 F).

 Slice fennel in half lengthways, then slice crossways in 1 cm thick
 slices. Cut leek in half lengthways then cut into 5 mm (1/4") slices.
 Slice potatoes in 5 mm slices.

 In a large fry pan over medium heat add olive oil, fennel, leek, and a
 generous pinch of salt. Stir frequently and cook until fennel starts
 to break down and caramelise (about 5 minutes)

 While fennel is cooking place potato, garlic, and cream in baking
 dish and stir well. When fennel is slightly cooked add to potato and
 cream mix and stir through well. Season with salt and pepper and make
 sure everything is mixed nicely.

 Cover baking dish with foil and bake for 45 minutes. Remove foil
 sprinkle top evenly with crumbs and cheese then bake a further 10 to
      15    minutes until top is golden.

 Gratin can be prepared several hours beforehand and reheated before
 serving.

 Recipe by Elizabeth Mars

 Adapted from: More Fish, More Veg by Tom Walton

 Recipe FROM: <https://thebackyardlemontree.com/2024/08/14/
 soothing-fennel-potato-and-leek-gratin-recipe/>

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