Fennel and Potato Bake
- Preheat oven to 400°. Lightly butter an 8-inch square baking dish.
- Trim 2 medium fennel bulbs (8 ounces each); halve, and core. Slice bulbs and 1 ½ pounds peeled russet potatoes very thin (1/8 inch thick).
- Add potatoes to prepared dish in three layers, alternating two layers fennel; season each layer with coarse salt and ground pepper, sprinkle with 2 tablespoons grated Asiago cheese, and dot with ½ tablespoon butter. (Omit cheese from final layer).
- Pour 1/2 cup heavy cream over top. Bake until potatoes are tender when pierced with the top of a paring knife, about 45 minutes. Sprinkle with 1/2 cup grated Asiago; bake until golden brown, 15 to 20 min.
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