Fennel and Potato Bake
To trim fennel bulbs, first cut the stalks from the top of the bulb, and then remove any tough outer layers. After the stalks have been trimmed, halve bulb lengthwise. Cut out the triangular core with a sharp paring knife. To cut into very thin slices, a vegetable slicer will work wonders, but you can also use a sharp paring knife.
- 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
Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
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.)
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.