Fennel Parmesan Scalloped Potatoes

Summary
Prep time	20-30 min
Cook time	1 hr
Source	The Williams-Sonoma Collection: Potato (recommended by Jennifer Weixel)
Yield / serves	6-8 servings
Rating	Very good

Ingredients

• unsalted butter
• 1 1/2 c heavy cream
• 1 c whole milk
• 1/4 c chopped fresh chives
• 2 garlic cloves, minced
• 1 Tbsp chopped fresh tarragon
• 1 tsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 5 small russet potatoes (about 2 lbs), peeled and sliced in 1/8-inch-thick-rounds
• 1 fennel bulb, with fronds reserved
• 1 c grated Parmesan cheese, divided

Preparation

Preheat oven to 400 degrees. Butter an 8-inch-square baking dish.

In a large pot, combine cream, milk, chives, tarragon, thyme, salt and pepper. Add potatoes, stir to coat.

Cut fennel bulb into quarters lengthwise, slice thinly and add to the pot. Chop reserved fronds; add 2 tablespoons to the pot.

Bring to a boil over medium-high heat, stirring occasionally. Boil for 1 minute. Using a slotted spoon, transfer half of the mixture to the prepared dish. Sprinkle with 1/2 cup cheese. Top with the remaining potato mixture. Pour the liquid from the pot over the potatoes. Sprinkle evenly with the remaining 1/2 cup cheese. Cover the dish with buttered aluminum foil, buttered side down.

Bake 40 minutes, then uncover and continue to bake until the potatoes are tender, the cream is bubbling and reduced to a thick sauce, and the top is browned, about 20 minutes more. Let stand 10 minutes; serve.