Garden Fennel and Potato Bake

Preheat your oven to 190°C (375°F). Trim the fennel bulbs, halving each through the core. Slice thinly, reserving a small handful of the feathery fronds for garnish.

Peel the potatoes and slice into rounds about 5mm thick. Thinly slice the yellow onion.

In a large bowl, combine the sliced fennel, potatoes, and onion. Add the minced garlic, thyme leaves, salt, and black pepper. Drizzle over the olive oil and toss gently until everything is lightly coated.

Transfer the vegetable mixture to a large baking dish, arranging the slices in an even, overlapping layer. Pour the heavy cream evenly over the top, letting it seep down between the layers.

Cover the dish tightly with foil and slide it into the preheated oven. Bake for 35 minutes, until the vegetables are just beginning to soften and the kitchen smells of garlic and herbs.

Remove the foil. In a small bowl, mix together the grated Parmesan and breadcrumbs, then scatter this mixture evenly over the vegetables. Return to the oven, uncovered, and bake a further 20 minutes until the top is deeply golden and crisp.

Let the bake rest for 5 minutes out of the oven. Scatter the reserved fennel fronds over the top and serve directly from the dish, spooning generous portions onto warm plates.