This is the penultimate special occasion comfort food: thin slices of creamy potatoes baked in silky rich butter, cream and cheese. A mandoline or sharp chef’s knife is key to slicing the potatoes thinly.
- Yield: 12 Servings
- Preheat oven to 350°F. Butter a 9” x 13” baking pan.
- Heat oil in a large skillet over medium-high heat. Add fennel and garlic; cook, stirring occasionally, until softened and starting to brown, 8-10 minutes. Remove from heat.
- Arrange 1/2 fennel mixture over bottom of prepared pan. Arrange 1/2 of potato slices in an even layer over fennel mixture. Sprinkle with 1/4 cup cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Repeat layering with remaining fennel mixture and potato slices. Pour cream evenly over top layer of potato. Sprinkle with remaining 1/4 cup cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Top with butter pieces then cover with foil.
- Bake until potatoes are tender but not quite cooked through, 1 hour 10 minutes. Uncover and bake until golden brown and potatoes are tender, 30 minutes longer.