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Fennel and potato gratin

So delicious as a side or a main course. Can be made using cornflour for a gluten free dish. The delicate aniseed flavour of the fennel with the cheese and potato make this a very comforting dish. You will need: (for 2 sides) 1 bulb of fennel, cleaned and washed and cut into wedges, try to keep some of the base so that the wedges stay attached. 1 medium to large potato, peeled and sliced thinly. Butter Bechamel sauce: 20g butter, 20g flour, 200g milk. Parmesan cheese for the top Breadcrumbs (optional) Boil a saucepan of water, add the fennel wedges and let cook for around 5 minutes. Remove from the pan and put aside, add the sliced potatoes to the same pan of water and cook for 5 minutes. Get a frying pan and melt a knob of butter, fry the wedges of fennel until golden on each side, sprinkle with a little salt. Make the bechamel; put the butter, flour, salt and pepper and milk into a saucepan, whisk until all ingredients are combined and you have a smooth sauce. Use a small casserole dish, put a layer of bechamel in the bottom then a layer of fennel, and a layer of potato, add a little salt then a little more bechamel, repeat process one more time then top with remaining bechamel, breadcrumbs and parmesan, dot a little butter over the top if desired. Bake in the oven at 180° for around 25 minutes and the top is browned and crunchy.