Baked fennel with potatoes and cheese
4 servings
30 minutes
Baked fennel with potatoes and cheese is an exquisite dish of French cuisine that combines the tenderness of fennel, the creamy texture of potatoes, and the rich flavor of asiago cheese. Fennel, known for its light anise aroma, takes on sweet notes when baked, while cream and butter add richness and silky softness to the dish. Potatoes baked to a golden color form an appetizing crust that pairs well with gooey melted cheese. This dish is perfect as a side for meat or fish dishes but can also serve as a standalone vegetarian treat. French chefs appreciate it for its harmony of textures and flavors as well as its simplicity in preparation. Baked fennel with potatoes and cheese is gastronomic poetry in every bite.
1
Preheat the oven to 200 degrees. Grease a rectangular dish with oil.
- Butter: 1.5 tablespoon
2
Cut the fennel in half lengthwise, remove the core, and slice thinly. Also slice the potatoes thinly without peeling.
- Fennel: 500 g
- Potato: 700 g
3
Layer the potatoes and fennel alternately. Season each layer with salt and pepper, and sprinkle with grated cheese, leaving about 0.5 cup of cheese. Place pieces of butter on top.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Asiago cheese: 120 g
- Butter: 1.5 tablespoon
4
Pour cream on top and bake until soft for about 45 minutes.
- Double cream 40% fat: 0.5 glass
5
Then sprinkle with the remaining cheese and brown for about 15 more minutes.
- Asiago cheese: 120 g
