Reviews (2)        Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        16    3 star values:        19    2 star values:        8    1 star values:        2                Martha Stewart Member     Rating: Unrated       04/11/2013   Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.         Martha Stewart Member     Rating: Unrated       04/24/2011   I thought this was excellent but couldn't fit it in an 8 inch square dish. I would suggest using something larger.

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Gallery Fennel and Potato Bake Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6

Ingredients Ingredient Checklist 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

Cook’s Notes To trim fennel bulbs, first cut the stalks from the top of the bulb, and then remove any tough outer layers. After the stalks have been trimmed, halve bulb lengthwise. Cut out the triangular core with a sharp paring knife. To cut into very thin slices, a vegetable slicer will work wonders, but you can also use a sharp paring knife.

Gallery Fennel and Potato Bake

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6

Fennel and Potato Bake

Fennel and Potato Bake

Fennel and Potato Bake

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 6

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 6

6

Ingredients

Ingredients

  • 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

Directions

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.

Cook’s Notes To trim fennel bulbs, first cut the stalks from the top of the bulb, and then remove any tough outer layers. After the stalks have been trimmed, halve bulb lengthwise. Cut out the triangular core with a sharp paring knife. To cut into very thin slices, a vegetable slicer will work wonders, but you can also use a sharp paring knife.

Cook’s Notes

To trim fennel bulbs, first cut the stalks from the top of the bulb, and then remove any tough outer layers. After the stalks have been trimmed, halve bulb lengthwise. Cut out the triangular core with a sharp paring knife. To cut into very thin slices, a vegetable slicer will work wonders, but you can also use a sharp paring knife.

Reviews (2)

 Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        16    3 star values:        19    2 star values:        8    1 star values:        2        

   Martha Stewart Member     Rating: Unrated       04/11/2013   Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.         Martha Stewart Member     Rating: Unrated       04/24/2011   I thought this was excellent but couldn't fit it in an 8 inch square dish. I would suggest using something larger.

Reviews (2)

Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        16    3 star values:        19    2 star values:        8    1 star values:        2

Add Rating & Review

54 Ratings 5 star values: 9 4 star values: 16 3 star values: 19 2 star values: 8 1 star values: 2

54 Ratings 5 star values: 9 4 star values: 16 3 star values: 19 2 star values: 8 1 star values: 2

54 Ratings 5 star values: 9 4 star values: 16 3 star values: 19 2 star values: 8 1 star values: 2

  • 5 star values: 9 4 star values: 16 3 star values: 19 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: Unrated       04/11/2013   Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.  

Martha Stewart Member     Rating: Unrated       04/24/2011   I thought this was excellent but couldn't fit it in an 8 inch square dish. I would suggest using something larger.

    Martha Stewart Member

    Rating: Unrated 04/11/2013

Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.

Rating: Unrated

Rating: Unrated 04/24/2011

I thought this was excellent but couldn’t fit it in an 8 inch square dish. I would suggest using something larger.

All Reviews for Fennel and Potato Bake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fennel and Potato Bake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest