mary berry fennel and potato gratin

Ingredients required 

1 1/2 pounds of russet potatoes,600g 1 small fennel bulb,140g 1 medium onion,150g 4 Oz or 1 1/2 Cups shredded Gruyere or Swiss cheese

Ingredients required 

113g 1/4 teaspoon freshly grated nutmeg,1 Tablespoon butter salt and 1 Tablespoon butter, salt to taste,1 cup heavy cream,250ml double cream

             Preheat oven 

Preheat the oven to 350 degrees. Now Place the oven rack in the middle of your oven. Take out the bottom of the fennel bulb.

    Slices vegetables

Now Slice in half and then remove the core. These vegetables can be sliced with a mandolin, a food processor's slicing disc, or a mandolin.

After this, Slice all vegetables to a thickness of 1/8" to 1/4", or 3-4mm.

Now Pour olive oil into a 10-inch skillet on medium heat. Next, add the butter, followed by the onion and fennel.

After this, the vegetables are starting to saute, reduce the heat to low, and add salt to taste.

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