Potato al forno

Ingrédients

1kg potatoes, mandolined

2 onions, mandolined half moons

1 bulb of fennel, mandolined slices

600ml whole milk

400ml double cream

40g capers

8 cloves of garlic

3 rosemary sprigs

3 fresh bay leaves

1 whole nutmeg, grated

50g Parmesan cheese

Instructions

Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.

Finely slice the potatoes, onions and fennel on a mandolin.

Preheat the oven to 180ºC fan forced.

Pour the milk and cream into a pan. Add capers, crush in the unpeeled garlic through a garlic crusher, add the rosemary sprigs and bay leaves and finely grate in half the nutmeg.

Add in potatoes, onion, and fennel and mix through.

Finely grate over the remaining Parmesan.

Cover and bake for 30 minutes, then remove lid and bake for another 45 minutes, or until tender and nicely golden.

Remove from the oven, tear and scatter over any reserved fennel tops, and serve.