Potato and Fennel Bake
- SERVES
- 4
- COOK TIME
- 50 Min
We usually think of fennel as a seed, because that's what's most often called for in recipes. But using fennel in bulb form is a whole different ball game, as you'll discover when you taste our Potato and Fennel Bake.
What You'll Need
- 2 tablespoon olive oil
- 1 fennel bulb, trimmed and coarsely chopped (see Note)
- 6 scallions (green onions), chopped
- 1 (10 ¾-ounce) can condensed cream of potato soup
- 1/2 cup milk
- 1/4 cup plus 2 tablespoons grated Parmesan cheese
- 2 (15-ounce) cans sliced potatoes, drained
- 2 tablespoon plain bread crumbs
What to Do
- Preheat oven to 350 degree F. Coat an 8-inch square baking dish with cooking spray.
- In a large skillet, heat oil over medium heat and sauté fennel and scallions 12 to 15 minutes, or until fennel is tender; set aside.
- In a large bowl, combine soup, milk, and 1/4 cup Parmesan cheese. Add potatoes and fennel mixture, and toss to combine. Spoon mixture into prepared baking dish then sprinkle with bread crumbs and remaining 2 tablespoons Parmesan cheese.
- Bake 25 to 30 minutes, or until warmed through.
Note
A fennel bulb looks like a squatty celery bunch, with feathery dill-like leaves. To trim a fennel bulb, cut away the leafy green stems and stalks and trim the base of the bulb. You can use the leafy greens as a garnish, if you'd like.