Scallop Potatoes With Gouda And Fennel

Recipe Ingredients

1 cup	237ml	Whipping cream
1 cup	237ml	Half-and-half
1 cup	237ml	Fennel bulb - trimmed, halved, (medium)
		And thinly sliced
1 teaspoon	5ml	Fennel seeds - crushed
2 lbs	908g / 32oz	Russet potatoes - peeled
2 cups	474ml	Shredded Gouda - (firmly packed) - abt 8 oz
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees. Generously butter 8- by 8-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 to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 minutes. Season generously with salt and pepper.

Transfer half of potato mixture to prepared baking dish. Sprinkle half of Gouda over. Top with remaining, potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over. 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.

This recipe yields 6 servings.

Source:
Bon Appetit, October 1991

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