Maggie Beer

Potato & Fennel Bake

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Step 1: Preheat a fan forced oven to 180C.

Step 2: Thinly slice the potatoes (1mm to 2mm) and then set aside.

Step 3: Place the crème fraiche, cream, fennel and salt into a mixing bowl and combine together well and season with white pepper to taste.

Step 4: Lay 1/3 of the potatoes down into a lined loaf tin (approx. 20cm x 10cm) and then pour over 1/3 of the crème fraiche mixture. Repeat this process until all the potatoes & crème fraiche mixture is finished.

Step 5: Sprinkle the top with the parmesan and place into the preheated oven and bake for 40 to 45 minutes (this timing will depend on the oven).

Step 6: Remove from the oven, keep warm and allow to sit to 10 minutes before cutting.


  1. 400g waxy potatoes peeled
  2. 20g parmesan finely grated

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