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Fennel and Potato Bake



 

2 tablespoons butter, plus more for pan



1 medium fennel bulb



1 pound white potato, peeled



Coarse salt and ground pepper



1 cup grated Asiago cheese



½ cup heavy cream



 



Preheat oven to 400°. 



Lightly butter an 8-inch square baking dish.

Trim fennel bulb; halve, and core. 

Slice bulb and potatoes very thin (About 1/8 inch thick).

Add potatoes to the buttered 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

or about 15 to 20 minutes.







This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724