Preheat the oven to 180c/Gas4
1 tablespoons fennel seeds ground to a powder
1k fennel bulbs (about 3 medium bulbs, size dependent)
1 red onion, thinly sliced
1 tablespoon fresh thyme leaves
3 tablespoons fennel fronds (or dill)
80ml olive oil
350g Desiree potatoes
200ml double cream
Salt and pepper
1x gratin dish
Trim the root end of the fennel, cutting the root stalk off where it meets the bulb.
Peel off any brown or damaged outer layers. Cut in half lengthways, but leave the core
intact. Place the fennel cut side down on your chopping board, and slice very thinly.
Toss the fennel with the thinly sliced red onion, thyme, fennel fronds or dill, crushed fennel seeds and 80ml olive oil. Season with salt and pepper.
Peel and then slice the potatoes very thinly. Arrange a single layer of potato in a gratin dish. You want the potatoes to be slightly overlapping. Pour over about 1/3 of the cream, seasoning with salt and a little black pepper.
Add the remaining potatoes and cream to the fennel mix. Stir together and taste for seasoning again.
Toss the remaining mixture once more and arrange on top of the first potato layer. Scrape the bowl for every last drop of cream.
Bake in the preheated oven for about 45minutes or until the fennel is golden and slightly crispy on top.