Veal Scaloppine with Potato Fennel Gratin

Preheat oven to moderate. Oil deep 1-litre (4-cup) baking dish.

Using sharp knife, mandoline or V-slicer, cut potatoes into very thin slices; pat dry with absorbent paper. Layer a third of the potato into prepared dish; top with half of the fennel. Continue layering potato and fennel, finishing with potato.

Blend flour with a little of the cream in medium jug to form a smooth paste; stir in milk and remaining cream. Pour cream mixture over potato; dot with butter. Cover with foil; bake in moderate oven about 45 minutes or until vegetables are just tender. Remove foil, top with combined cheese and breadcrumbs; bake gratin, uncovered, about 20 minutes or until top is browned lightly.

During last 15 minutes of gratin cooking time, heat oil in large frying pan; cook veal, in batches, until cooked as desired. Cover to keep warm.

Add juice, wine and garlic to same pan; bring to a boil. Reduce heat; simmer, uncovered until liquid reduced by half. Add stock and mustard; simmer, uncovered, 5 minutes. Remove from heat; stir in capers and parsley. Serve veal topped with sauce and accompanied by gratin.