When the weather turns cold and the clocks fall back an hour, my favorite thing to eat/make is a gratin or any cheesy potato dish really. I’ve made quite a few and have my ultimate favorite but this recipe is competing now for top place.

Potato and Fennel Sliced Thin ©EverydayCookingAdventures 2013

I layered three layers of potato, three layers of fennel and some butter, cheese and salt & pepper in between the layers. The top layer was fennel that then got covered in the heavy cream. The dish came out nicely browned on top and I couldn’t wait to jump in and try some!

©EverydayCookingAdventures 2013

It was love at first bite. It was phenomenal and has to be made again very soon. I’m thinking of making it this December for Christmas Eve or Christmas Day dinner so that I can share the yummy dish. I think it would go perfectly with a glazed ham or holiday turkey. It is full of zesty flavor from the fennel and the potatoes and cheese are smooth and savory. What a great dish! Last night I served it with Cooking Light’s Honey & Spice-Glazed Pork Chops. Here’s my fennel potato bake:

©EverydayCookingAdventures 2013

Fennel and Potato Bake

Recipe from: Martha Stewart’s Everyday Food, October 2003

Prep Time: 15 Minutes
Total Time: 55 Minutes to 1 hour
Servings: 4

Ingredients:

• 1 Tbsp. butter, plus more for pan
• 2 large fennel bulb, (8 oz.)
• 2 large russet potatoes, peeled
• Coarse salt and ground pepper
• 1/4 cup plus 3 tablespoons grated Asiago cheese
• 1/2 cup heavy cream

Directions:
1. Preheat oven to 400ºF. Lightly butter an 8-inch square baking dish.
2. Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick). *See Tip Below.
3. Add potatoes to prepared dish in three layers, alternating with a layer of fennel; season each layer with salt and pepper, sprinkle with 1 tablespoon Asiago, and dot with 1 tablespoon butter. (Omit cheese from final layer.)
4. Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 30 minutes. Sprinkle with remaining 1/4 cup grated Asiago; bake until golden brown, 10 to 15 minutes.
*Fennel Tip: To trim fennel bulbs, first cut the stalks from the top of the bulb. Then halve the bulb lengthwise. Cut out the triangular core with a sharp paring knife. To cut into very thin slices, a vegetable slicer or mandolin will work wonders, but you can also use a sharp paring knife.