The Asiago cheese makes this recipe a sophisticated alternative to traditional scalloped potatoes. The combination of potatoes and fennel, in a creamy sauce, will put a smile on your face. Best of all, it will put a smile on the faces of your family and friends. Serve with my Meaty Nutloaf and a garden fresh salad for a complete meal.
2 medium fennel bulbs (trimmed and sliced thin)
1½ pounds russet potatoes (peeled and sliced thin)
1 tablespoon butter
Coarse salt and ground pepper
1 cup plus 6 tablespoons Asiago cheese (grated)
2/3 cup heavy cream
Preheat oven to 400 degrees. Prepare an 8-inch square baking dish by spraying with cooking spray. Set aside.
Trim stalks from fennel bulbs then cut them in half and remove the core. Slice bulbs and potatoes very thin (1/8 inch thick). Unless you have a sharp knife and a practiced eye, use a mandolin slicer for evenness.
Add potatoes and fennel to prepared dish in three layers (potatoes, fennel, potatoes). Sprinkle the first and second layers with 3 tablespoons Asiago cheese and ½ tablespoon butter and season each layer with a little salt and pepper.
Pour cream over top. Bake for 45 minutes or until potatoes are tender when pierced with a fork. Remove from oven and sprinkle the remaining ½ cup cheese on top. Return to oven and bake for another 15 to 20 minutes or until golden.