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Recipe

Potato and fennel bake

By: Unknown
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 20 Mins

Ingredients

1 small fennel bulb
1 leek, trimmed, thinly sliced
2 large garlic cloves, very finely chopped
1kg coliban potatoes, very thinly sliced
100g (1 cup) pre-grated 3 cheese blend
300ml ctn cooking cream
40g (1 ⁄2 cup) finely grated parmesan
1 small red onion, thinly sliced into rounds
1/4 cup small fresh parsley leaves

Directions

Trim the fronds from the fennel and reserve. Thinly slice the fennel and transfer to a bowl. Add the leek and garlic. Toss to combine.

Lightly grease the bowl of a 5.5L slow cooker and line with baking paper. Arrange one‐third of the potato, overlapping slightly, in the base of the prepared slow cooker. Sprinkle with one‐third of the fennel mixture and one‐third of the cheese blend. Drizzle with one‐third of the cream. Season.

Repeat layering the remaining potato, fennel mixture, cheese blend and cream. Cover and cook on High for 3 hours 30 minutes or until the potato is tender. Sprinkle with the parmesan, cover and cook for a further 20 minutes or until cheese has melted.

Repeat layering the remaining potato, fennel mixture, cheese blend and cream. Cover and cook on High for 3 hours 30 minutes or until the potato is tender. Sprinkle with the parmesan, cover and cook for a further 20 minutes or until cheese has melted.

Comments

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

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