b'FOODI n Sea so nPotato & Fennel GratinServes 4Ingredients450ml milk 6 bay leaves 2 fennel bulbs300ml double cream 10 peppercorns 2 onions5 garlic cloves, smashed 750g new potatoes 40g parmesan, gratedPreheat oven to 180C.Pour the milk and double cream into a saucepan. Add the garlic, bay leaves and peppercorns and bring to the boil. Stir in 30g of the parmesan. Turn off the heat and leave to infuse.Thinly slice the new potatoes and onions. Trim off the fennel stalks, reserving any leaves to use later. Cut the bulbs into quarters and peel off any wilted outer leaves. Cut out the hard core and then slice thinly.Layer the potatoes, onions and fennel into a wide, shallow oven dish and season with salt and pepper. Strain the infused cream and pour over the vegetables. Top with the remaining parmesan and cover with foil. Bake for 30 minutes and then remove the foil. Cook for a further 45 minutes until the vegetables are tender and the top is golden. Decorate with the reserved fennel leaves and serve.'