Potato And Fennel Bake Recipe

Cooked in the slow cooker, this easy vegetarian bake features layers of potato, cream and cheese.

The ingredient of Potato And Fennel Bake Recipe

• 1 small fennel bulb
• 1 leek trimmed thinly sliced
• 2 large garlic cloves agreed finely chopped
• 1kg coliban potatoes certainly thinly sliced
• 100g 1 cup pre grated 3 cheese fusion
• 300ml bulla cooking cream
• 40g 1 u20442 cup finely grated parmesan
• 1 small red onion thinly sliced into rounds
• 1 4 cup small blithe parsley leaves

The Instruction of potato and fennel bake recipe

• trim the fronds from the fennel and reserve thinly slice the fennel and transfer to a bowl go to the leek and garlic toss to combine
• lightly grease the bowl of a 5 5l slow cooker and line as soon as baking paper arrange oneu2010third of the potato overlapping slightly in the base of the prepared slow cooker sprinkle with oneu2010third of the fennel merger and oneu2010third of the cheese blend drizzle taking into consideration oneu2010third of the cream season
• repeat layering the unshakable potato fennel mixture cheese mix and cream cover and cook more or less high for 3 hours 30 minutes or until the potato is tender sprinkle taking into consideration the parmesan cover and cook for a supplementary new 20 minutes or until cheese has melted
• repeat layering the steadfast potato fennel mixture cheese fusion and cream cover and cook concerning high for 3 hours 30 minutes or until the potato is tender sprinkle afterward the parmesan cover and cook for a further 20 minutes or until cheese has melted

Nutritions of Potato And Fennel Bake Recipe

calories: 563 801 calories
calories: 36 6 grams fat
calories: 23 2 grams saturated fat
calories: 35 8 grams carbohydrates
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calories: 19 5 grams protein
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