Fennel gratin | Gourmet Traveller

Ingredients

• 60 ml olive oil (¼ cup)
• 3 fennel bulbs (about 350gm each), trimmed and thinly sliced
• 500 ml pouring cream (2 cups)
• 1 garlic clove, crushed
• 2 Desiree potatoes (400gm), peeled and sliced
• 80 gm parmesan, finely grated
• 60 gm semi-coarse crustless sourdough breadcrumbs