Fennel & Potato Bake

  • 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.

Taken from marthastewart.com