- Pre-heat the oven to 180c.
- Thinly slice cooled potato with a serrated knife.
- Place a 1/2 tsp of butter in each lined muffin insert and season with salt & pepper.
- Stack one layer of potato, followed by cheese and fennel. Repeat until muffin tin full.
- Sprinkle with extra cheese on top and bake for 20 minutes until golden brown.