3 tablespoons olive oil
2 medium leeks, sliced thinly
1 fennel bulb, sliced thinly
1 onion, sliced thinly
3 cloves garlic, crushed
2 tablespoons chopped thyme
900 grams Agria potatoes, sliced thinly
300 ml stock, vegetable or chicken
½ cup cream
½ cup freshly grated Parmesan
sea salt and freshly ground pepper
8 cup-capacity ovenproof baking dish
Preheat the oven to 180°C.
Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme. Season generously, cover and cook for 10 minutes, stirring occasionally until the vegetables have started to soften.
Spread half the potatoes in the baking dish and season. Top with half the leek mixture. Repeat with the remaining potatoes, seasoning and leeks.
Mix the stock and cream, pour over the layered leek and potato and then scatter over the Parmesan.
Cover with a piece of baking paper then cover tightly with foil.
Bake for 40 minutes until tender then uncover and continue cooking until the vegetables are very tender and it is golden.