Potatoes with fennel, parsley and cheese

Potatoes with fennel, parsley and cheese.

This is my entry for the October Royal Food Joust.
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Two medium potatoes (I used Yukon Gold), about 2 cups, cubed.
1/2 cup non-fat milk (use any milk).
1 cup grated cheddarella cheese (a mix of cheddar and mozzarella).
1 Tbsp butter
1 1/2 tsps ground fennel seed (roast a Tbsp of fennel seed in the microwave for ten seconds. Grind fine in spice grinder.)
2-3 cloves garlic, grated.
2 Tbsp parsley,chopped.
1/2 onion, chopped.
Salt, chilli powder, pepper powder to taste.

Cook potatoes in just enough water to cover them.
As soon as they are soft, drain them.
Return pot to stove, add milk and let potatoes absorb the milk on lo heat.
In a skillet fry onions on medium heat.
When brown add butter and then grated garlic.
Fry for 1 minute.
Add chilli powder, pepper powder, fennel seed powder.
Fry for another two minutes.
Add potatoes, parsley and salt to taste and mix well, mashing just a little.
Potatoes should still be lumpy... not like mashed potato.
(Don't over do the salt as the cheese is salty too).
Fry for three minutes.
Put in an oven proof dish, sprinkle grated cheese on top and broil for 2-3 minutes watching carefully.

The cheese forms a crust and makes this dish yummy-licious.

Have left overs? Lucky you...here's a couple of ideas of what to do with them.

1. Make a plain omelet, heat up and use the potato as a filling.
A few drops of hot sauce on top mixed with a Tbsp of ketchup, on the side, makes it perfect.

2. Put the left over potato between two slices of bread and grill it. Makes a great sandwich.