Fennel-potato gratin

Fennel-potato gratin

Shopping list: 2 fennel bulbs, in slices, 500 g of potatoes, in slices, 1/2 bunch of parsley, finely chopped, 2 tablespoons of pitted black olives, in rings, 2 cloves of garlic, finely chopped, 100 g of grated old cheese, 200 ml of crème fraîche, 200 ml of white wine.

1 Warm the oven to 180°C. 2 Boil the fennel for 5 minutes and drain it in a colander. 3 Mix the olives, the garlic, the parsley and half the cheese together. 4 Whisk the wine and the crème fraîche together and stir in the rest of the cheese. 5 Spoon the fennel into a baking dish and spread the olive mixture over it. 6 Lay the potato slices on top and pour the cream mixture over it. 7 Put it in the preheated oven and let it cook in about 40 minutes.

Delicious with a fish dish.