so I'm gonna give you one of my very favorite potato side dishes you are gonna love it this is an Al Forno a bake of sliced potatoes fennel onions parmesan cream it's gonna be so delicious and Moorish brilliant with meat fish evens and veggie dish - the anchovies but basically this is the king of potato dishes I just love it so first up get yourself a kilo of Mary's Piper potatoes and you want to peel those and then slice thinly as you can and then I want two white onions just peel it and finely slice
it - fennel goes in and remove the herbs and we're gonna save this for later put the herbs in the cold water so they don't dry up so the store key part here just finely slice and then when you get the bulb cut it carefully in half and we'll finely slice this so we've got all of our sliced pay today so just mix it up pack it down as much as you can it looks like a lot but it's gonna cook down trust me it's gonna be amazing now what we got to do now is
earn flavor so a pot goes on I've got 600 mils of whole milk and then 400 mils of double cream this is supposed to be indulgent so as that comes up to temperature I will lightly season this and then we're going to go in to some other clever fragrances first up just a bit of rosemary and bay and all I've done is tie up like that so think of it like an infusion you just plot this in here and the flavor that you're gonna get from the bay and the rosemary is gonna be savory and
meaty and delicious and then thought of a nutmeg our smells amazing and then I want eight cloves of garlic and we're gonna crush this garlic if you've got a nice little crusher it makes this it's a really good Oh Jamie Oliver a subtle plug that's what you like so garlic goes in and then this is a really divisive ingredient anchovy you've got the oil which is beautifully scented and then five or six Philips now when I put this in the cream it will just melt it will disappear it will give you depth of flavor as
this comes to the boil you can see a few little bubbles now just this Oh hallelujah it just smells amazing what I want to do now is just put about 50 grams of parmesan into this cream off the heat and these fine graters are fantastic at getting those hard cheeses sort of really nicely grated and another wonderful product available on the Jamie Oliver shop at this stage in the game this herb has done its job if you taste that oh yes come on this is what cooking is all about right you take your standard frumpy
old potato and then you create a taste sensation to die for so we'll finish this with just a little kiss of parmesan I want to cover it in some tinfoil and we're gonna cook it for half an hour at 180 degrees Celsius so it's gonna help the potatoes cook and absorb all that beautiful flavor and it will shrink down a bit then I'll rip it off and we'll do 40 minutes or until golden will if P and so outrageously beautiful you're nearly gonna rip the door of the oven to get it on a dinner table
all right wrap it up now the good news is if you had a dinner party or a busy occasion and you wanted to do this the day before absolutely fine and you can just bang it in the oven tomorrow but I am gonna cook this right now and you're gonna love it so the potato and fennel our four-note has had an extra 40 minutes after I've taken the tinfoil off and it's now golden flippin and delicious how about a little peek it's all very exciting so at this stage in the game we can kind of
retrieve these beautiful fennel fronds from the water it looks amazing and it tastes really perfumed and fragrant so out they come right it's time to have a look at our potato and fennel out for now look in there man yes come on Golden Delicious blipping away the smell is phenomenal so that although we do is serve it at the table finished with these beautiful fennel fronds and that is just gorgeous this is one of those techniques one of those recipes that always makes miel and as you go through the seasons you can swap out fennel
for asparagus or celeriac or celery or mushrooms you can just have fun with it but ultimately it's just a beautiful thing I am gonna serve a little bit up really get in there come on all the smell you get some of those juices on its lonesome but frankly I don't do big bold delicious and totally scrumptious you've gotta have a go this you're gonna love it hmm I love it
