Fennel and Potato Bake

54 Ratings
  • 5 9
  • 4 16
  • 3 19
  • 2 8
  • 1 2

This is a great starter dish for fennel novices -- anyone will try fennel when layered between potato slices and Asiago cheese.

Everyday Food, October 2003

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Recipe Summary

prep:
30 mins
total:
1 hr 30 mins
Servings:
6
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Ingredients

Directions

  • 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).

  • 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.

Cook's Notes

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.

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Reviews (2)

54 Ratings
  • 5 9
  • 4 16
  • 3 19
  • 2 8
  • 1 2
Martha Stewart Member
04/11/2013
Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.
Martha Stewart Member
04/24/2011
I thought this was excellent but couldn't fit it in an 8 inch square dish. I would suggest using something larger.
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