Potatoes are washed well and cleaned with a brush, then dried and put in a bowl. Previously melted butter and sunflower oil are mixed and watered them with potatoes. They are distributed in clay pots. Place in a warm oven, which was later increased to 220 C. In a bowl mix the cream with grated cheese, chopped onion and fennel broth and mined. This mixture is spread over nearly finished potatoes and gyuvechetata come back in the oven. The dish is baked until the topping is browned.