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Ingredients
- 1 c. whipping cream
- 1 c. half and half
- 1 med fennel bulb trimmed, halved, thinly sliced
- 1 tsp fennel seeds crushed
- 2 lb russet potatoes peeled
- 2 c. firmly packed shredded Gouda (about 8 ounces)
Directions
- Preheat oven to 400F. Generously butter 8x8-inch glass baking dish with 2-inch-high sides. Combine cream, half and half, fresh fennel and fennel seeds in heavy large skillet. Thinly slice potatoes and add in to skillet.
- Bring mix to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 min. Season generously with salt and pepper. Transfer half of potato mix to prepared baking dish.
- Sprinkle half of Gouda over. Top with remaining, potato mix. Firmly press mix down. Sprinkle remaining Gouda over. Cover dish tightly with foil. Bake till potatoes are tender, about 40 min. Uncover and bake till top is golden, about 10 min longer. Let stand 10 min before serving.
- Serves 6.
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