Phenomenal Potatoes


Photo: Randy Graham

This is a wonderful side dish for an elaborate meal.

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.

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The fresh chef providing consistently good vegetarian comfort food recipes.
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9 Responses to Phenomenal Potatoes

  1. Oh my gosh, that looks amazing!


  2. Audrey – Thank you. This is my goto side dish for family gatherings or potlucks. Everyone loves them.


  3. Aparna says:

    Looks awesome. I’m definitely making this! Thanks Randy.


  4. Veronica Cole says:

    I need to serve 12 – okay to double recipe??


    • Yes – for sure. When doubled, it fits nicely into a 9×13-inch pan. May also be layered a little deeper and baked in a taller casserole dish that is nicer if you plan to bring it to the table. If layering deeper…be sure to check to make sure it is baked all the way through and the potatoes are tender when pierced with a fork.


  5. Veronica Cole says:

    Great – thanks very much!


  6. Veronica Cole says:

    I made this amazing dish this afternoon, but it’s for a party tomorrow. What is the best way to reheat? Temp? Covered, or uncovered? Thanks! Oh, and do you do catering for groups of 40ish?


    • Veronica – I should have given instructions on making ahead…sorry. If you baked it for 45 minutes and then put it in the refer for the next day that would have been perfect. You could then have sprinkled the remaining cheese on top and baked for another 20 minutes before serving . So…the best way to reheat is to bring it to room temp before reheating. Then leave it uncovered and reheat in an oven set to 350 degrees. Give it about 20 minutes and check it. If not heated through, give it another 10 minutes. There is a chance it will look a little “rubbery” (I don’t have a better descriptor…rubbery will have to do). You might consider shredding a little more cheese on top before reheating just to make it look pretty. As far as catering…I am retired and have fun with my website, my posts to FB and my cookbooks. Don’t want to work that hard again. You might contact Private Chef Robin. If you do, please tell her I referred you. Here website is:

      Good luck! – Randy


    • How did re-warming work? Did it turn out alright?


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