- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 330 cal
- 21g fat (13g sat)
- 75mg chol
- 280mg sodium
- 25g carb
- 2g fiber
- 11g protein
Ingredients
- Butter, for the pan
- 1 cup whipping cream (see note)
- 1 cup half-and-half
- 1 fennel bulb - trimmed, halved and thinly sliced
- 1 teaspoon fennel seeds, crushed
- 2 pounds russet potatoes, peeled
- Salt and pepper, to taste
- 2 cups (about 8 ounces) firmly packed shredded goat Gouda
Directions
Preheat oven to 400° F.
Generously butter an 8-inch square glass baking dish with 2-inch-high sides.
Combine cream, half-and-half, fresh fennel and fennel seeds in a heavy, large skillet. Thinly slice potatoes and add to the skillet. Bring the mixture to a boil over high heat, stirring frequently to separate vegetable slices. Boil for 5 minutes. Season generously with salt and pepper.
Transfer half of the potato mixture to the prepared baking dish. Sprinkle half of the Gouda over the mixture. Top with remaining potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over the top. Cover dish tightly with foil.
Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving.
Special notes:
It’s okay to use all half-and-half instead of cream for a lighter dish.
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