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CATEGORY CUISINE TAG YIELD
Dairy, Grains October 199 1 Servings

INGREDIENTS

1 c Whipping cream
1 c Half and half
1 Fennel bulb, trimmed
halved
thinly sliced
1 t Fennel seeds, crushed
2 lb Russet potatoes, peeled
2 c Firmly packed shredded
Gouda about 8 ounces

INSTRUCTIONS

Preheat oven to 400F. Generously butter 8x8-inch glass baking dish
with 2-inch-high sides. Combine cream, half and half, fresh fennel  and
fennel seeds in heavy large skillet. Thinly slice potatoes and  add to
skillet. Bring mixture to boil over high heat, stirring  frequently to
separate vegetables slices. Boil 5 minutes. Season  generously with
salt and pepper. Transfer half of potato mixture to  prepared baking
dish. Sprinkle half of Gouda over. Top with  remaining, potato mixture.
Firmly press mixture down. Sprinkle  remaining Gouda over. Cover dish
tightly with foil. Bake until  potatoes are tender, about 40 minutes.
Uncover and bake until top is  golden brown, about 10 minutes longer.
Let stand 10 minutes before  serving.  Serves 6.  Bon Appetit October
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1708
Calories From Fat: 788
Total Fat: 89.5g
Cholesterol: 326.1mg
Sodium: 219.2mg
Potassium: 5202mg
Carbohydrates: 202.2g
Fiber: 21.7g
Sugar: 10.1g
Protein: 29.1g


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