Fennel and Potato Bake

Fennel and Potato Bake
  • 1 pound fennel bulbs (~2 medium bulbs)
  • 1½ pounds russet potatoes, peeled
  • coarse salt and ground pepper, to taste
  • 8 tablespoons grated Asiago Cheese, divided
  • 3 tablespoon butter, divided
  • ½ cup heavy cream
  • ½ cup grated Asiago Cheese
  1. Preheat oven to 400°. Lightly butter an 8-inch square baking dish.
  2. Trim fennel bulbs; halve, and core.
  3. Slice bulbs and potatoes very thin (1/8 inch thick).
  4. Add potatoes to prepared dish in three layers, alternating two layers fennel. Season each layer with coarse salt and ground pepper, 2 tablespoons grated Asiago cheese, and dot with ½ tablespoon butter. (Omit cheese from final layer).
  5. Over top of final layer of potatoes, pour heavy cream. Bake until potatoes are tender when pierced, about 45 minutes.
  6. Sprinkle with ½ cup grated Asiago cheese; bake additional 15 to 20 minutes, until golden brown.

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