Layered Potato and Fennel Bake

Posted on June 18, 2012 by admin
Layered Potato and Fennel Bake
Serves: 4

  • 4-6 potatoes
  • 1 large fennel bulb
  • 1 medium onion (use the fresh onions from your CSA box if you have any left; they are perfect for this dish!)
  • ½ C finely grated cheese of choice
  • 1 C cream (I sometimes use almond milk)
  • ¼. tsp. freshly grated nutmeg
  • Freshly groung black pepper

  1. Preheat the oven to 350 degrees F.
  2. Brush a large, shallow, ovenproof dish with melted butter or oil.
  3. Cut the potatoes into thin slices. Cut the tops off the fennel and thinly slice the bulb. Peel and thinly slice the onion.
  4. In prepared dish. alternately layer the potatoes, fennel and onions, ending with a layer of potatoes on top. Sprinkle evenly with the cheese.
  5. Pour the cream over everything as evenly as possible.
  6. Sprinkle with nutmeg and pepper, to taste.
  7. Bake for 45 minutes or until golden brown. Remove from the oven and allow to stand for 5 minutes before serving.

To prevent the cut potatoes from browning before assembling the dish, place them in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry before using. OPTIONS: When I have them, I also like to include a layer of thinly sliced apples in this dish. If you don’t like fennel, you can substitute apple, although the fennel adds a wonderful flavor and texture, so I always use it!