Potato Fennel Casserole
This version of a potato gratin is packed with flavor and light enough to pair with a hearty meal
Ingredients
3 lbs yellow potatoes, sliced into 1/4" thick rounds
1 head fennel, sliced thinly
2 lemons, sliced into paper thin rounds (rind and all)
6 cloves garlic, sliced thinly
Method
- Heat oven to 350F
- Grease a casserole dish with olive oil or butter
- Lay a layer of sliced potatoes along the bottom and sprinkle with salt and pepper
- Lay a layer of fennel and sprinkle with salt and pepper
- Lay a layer of lemon and sliced garlic
- Repeat until through all the vegetables finishing with a layer of potatoes
- Cover with foil and bake until the potatoes are tender about 40 minutes
- Remove from the oven, uncover and serve
