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Potato and fennel 'bake' recipe
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Prep Time:
20 minutes
Cook Time:
230 minutes
Total Time:
250 minutes
Cheesy potato bake cooked low and slow for a comforting vegetarian meal.
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 Cooking Cream
  • 40g (1 ⁄2 cup) finely grated parmesan
  • 1 small red onion, thinly sliced into rounds
  • 62.50 ml small fresh parsley leaves
Instructions:
  • Remove the fronds from the fennel and set aside. Slice the fennel thinly and place in a bowl. Mix in the leek and garlic, ensuring everything is well combined.
  • Grease the 5.5L slow cooker bowl and line with baking paper. Layer one‐third of the potato slices, slightly overlapping. Sprinkle with one‐third of the fennel mixture and cheese blend. Drizzle one‐third of the cream over the layers. Season generously.
  • Continue to create layers using the remaining potato, fennel mixture, cheese blend, and cream. Cook on High for 3 hours and 30 minutes, or until the potato is tender. Finish by sprinkling with parmesan, covering, and cooking for an additional 20 minutes, allowing the cheese to melt.
  • Continue building layers with the remaining potato, fennel mixture, cheese blend, and cream. Cook on High for 3 hours and 30 minutes until the potato is tender. Finish by sprinkling with parmesan, covering, and cooking for an additional 20 minutes until the cheese melts.

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