Ingredients:

• 2 tbsp Olive Oil
• 1 large Onion sliced thickly
• 2 cups of Fennel sliced thickly
• 3 cloves of Garlic, crushed
• 500g Potatoes, sliced
• 500g Celeriac, sliced
• 500g Sweet Potato, sliced
• 250ml Double Cream
• 500ml Chicken or Vegetable Stock
• 2 cups Gruyere Cheese, grated
• 2 teasp Thyme Leaves
• Salt and Pepper
• 2 ½ cups Breadcrumbs
• 3 tblsp butter, melted

Method:

1. Heat the oven to 180c/160fan/gas4.  Butter a large baking dish.
2. Heat the Olive Oil in a large deep pan.  Add the Onion and Fennel and cook this until browned and tender, about 10 mins.  Add the Garlic and cook for another couple of minutes.
3. In the meantime, put the Potatoes, Celeriac, and Sweet Potato into a very large bowl.
4. When the Onion mix is cooked, add this to the roots bowl with the Double Cream, Stock, Cheese, Thyme Leaves and Salt and Pepper .  Mix very well.
5. Pour the mix into the buttered baking dish and spread out evenly.  
6.  Mix the Breadcrumbs with the melted Butter and sprinkle on the bake.
7. Bake for 1 ½ hours uncovered or until the vegetables are very tender.  The top will be browned and bubbly.
8. Allow to sit at room temperature for at least 15 mins before serving.