DOWN on the FARM
with Tom Willey

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Fennel & Potato Gratin

Adapted from Farmer John’s Cookbook, John Peterson & Angelic Organics

1 Fennel Bulb
2 cups half-n-half
2 cups thinly sliced Potatoes
3 Tbls. butter, divided
salt and freshly ground black pepper

Preheat oven to 350 degrees F. Lightly coat a shallow 1 1/2-qt. baking dish with 1 Tbls. of the butter.Slice fennel crosswise into 1/8–inch slices to make 2 cups. Cover the bottom of the baking dish with a layer of fennel slices. Cover this layer with a layer of potato slices. Season with salt and pepper. Repeat layers until you’ve used up all the slices. Bring half-n-half to a gentle boil in a medium pan over medium heat. Pour over fennel and potatoes. Use a large spatula to press down all around, submerging vegetable slices. Dot top with remaining butter. Bake until potatoes are tender and top is golden, about 1 hour. Serves 4 to 6.

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