29
POTaTO and chèvre
au GraTin wiTh fennel
1 kg potatoes
1 fennel
2 garlic cloves
30 cl creamy milk or milk and cream mixed
salt and pepper
20 cl Chèvre cheese broken into small pieces
Herbs to taste, eg thyme
Peel the potatoes and cut them into thin slices. Wash and clean
the fennel and cut it into thin slices; finely chop the garlic.
Put the potatoes and fennel into a saucepan and cover with the
creamy milk. Boil gently for 5 minutes. Add the garlic and season
to taste. Grease the Omnia food holder. Take the saucepan off the
heat and add the cheese and herbs. Pour the mix into the food holder;
the sauce must be moderately thick but more milk/cream can be
added if required.
Cover with the oven lid and bake in the oven for 40 minutes.
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