FENNEL, POTATO & BROAD BEAN GRATIN - Sherry's Kitchen Table

Ingredients

• Plenty of olive oil
• salt and pepper
• 5 medium/large floury potatoes, thinly sliced on the mandolin
• 1 tbsp fresh thyme leaves
• 1 large fennel bulb,
• 1 onion, thinly sliced
• 1 tbsp butter
• 2 leeks, washed and sliced
• 3 or 4 cloves of garlic, chopped
• 1/2 lemon, juiced
• 250 g or 2 cups frozen broad beans
• 1 small cup of single cream or creme fraiche
• 2 tbsp butter for dotting on layers
• Handful of chopped fresh parsley
• 1 large cup breadcrumbs, seasoned with salt pepper, zest of half lemon,