fennel seed potato cakerating:
peel and slice 1 lb potatoes thinly.
butter a baking dish and put in a layer of potatoes, 1 teaspoon fennel seed, some salt & freshly ground pepper. Repeat. Finish by pouring 1/4 pint thin cream over the top. Bake in a moderate oven (gas 4, electric 350 F) for about an hour. If becoming too crisp around the edges cover with a piece of brown paper. test with a fork; when soft in the centre, the potato cake is cooked. Serve hot.