Potato, Leek and Fennel Gratin - IQS Recipes

Ingredients

• 2 fennel bulbs.
• 2 leeks, washed.
• 80 ml olive oil.
• 200 ml heavy cream.
• 200 ml vegetable stock, hot.
• 1 kg potatoes, peeled and thinly sliced.
• 55 g fresh sourdough breadcrumbs.
• 35 g parmesan, grated.
• 1 teaspoon rosemary, roughly chopped.