Butter a baking dish and lay down a layer of thinly sliced raw potatoes.
Sprinkle with one teaspoon of fennelseeds, some salt and freshly ground pepper.
Dot with butter.
Finnish by pouring a mug of stock or boullion over the top.
Bake for about an hour at gas 4/electric 350F.
Cover if it gets too crispy round the edges.