1 tablespoon olive oil
knob of butter
100 grams streaky bacon, thinly sliced
1 leek, white and pale green part, sliced
1 onion, sliced
1 fennel bulb, sliced
2 cloves garlic, crushed
1 tablespoon finely chopped thyme
1 cup chicken stock
1 cup cream
2 cups sliced savoy cabbage
800 grams Agria potatoes, peeled and roughly chopped
1 cup grated Gruyère or Cheddar cheese
sea salt and freshly ground pepper
8 cup-capacity baking dish
Preheat the oven to 180˚C.
Heat the oil and butter in a large saucepan and add the bacon, leek, onion, fennel, garlic and thyme. Season generously and cook for 10 minutes until the vegetables are soft. Add the stock and cream and bring to the boil. Add the cabbage and stir to coat then add the potatoes and combine well.
Season then tip the mixture into the baking dish. Sprinkle with the cheese then cover with a piece of baking paper and cover tightly with a large piece of foil. Place on a baking tray to catch any drips and bake for 45 minutes. Uncover and bake for a further 20 minutes until golden and the vegetables are tender.