Fennel and Potato Bake
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Everyday Food, October 2003
- Prep Time 30 minutes
- Total Time 1 hour 30 minutes
- Yield Serves 6
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Ingredients
- 1 1/2 tablespoons butter, plus more for pan
- 2 medium fennel bulbs, (8 ounces each)
- 1 1/2 pounds russet potatoes, peeled
- Coarse salt and ground pepper
- 1/2 cup plus 6 tablespoons grated Asiago cheese
- 1/2 cup heavy cream
Directions
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Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
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Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
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Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)
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Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.
Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.
I thought this was excellent but couldn't fit it in an 8 inch square dish. I would suggest using something larger.