Method

• Bring a good size pot of salted water to the boil
• Prepare the fennel bulbs by removing the leaves as close to the bulb as possible
• Remove any tough outer leaves of the bulb
• Cut in half length ways and cut into wedges by cutting through the core of the bulb as this will keep the wedges together
• Cook in boiling water for about 3-5 minutes until the fennel is tender
• Drain
• Peel the potatoes and cut them into slices about the thickness of a dollar coin
• Add them to a bowl with the cooked fennel
• Roughly chop the leaves from 1 fennel bulb and add to the potatoes
• Add the cream and season well, with plenty of cracked black pepper
• Add a generous amount of grated parmesan and mix to combine
• Cut the cloves of garlic in half and rub them round the inside of the oven dish
• Smear over the butter generously and add the potatoes and fennel with all the liquid
• Pat down a little and scatter over a little more cheese and bake until bubbling and golden - about 1 hour