Name: Scallop Potatoes with Gouda And Fennel
Ingredients: 1 c Whipping cream; 1 c Half and half; 1 md Fennel bulb; trimmed, halved,; ; thinly sliced; 1 ts Fennel seeds; crushed; 2 lb Russet potatoes; peeled; 2 c Firmly packed shredded Gouda; (about 8 ounces)

Now nothing is more natural to fallen human beings than pride. Pride, frankly, is the defining sin of fallenness. If you want to get in touch with what it means to be fallen, it means to be self-centered. Self-love, self-satisfaction, self-promotion, self-exaltation, self-fulfillment, those are the passions of a fallen heart. Now in our world they are considered virtues because we live in an upside-down world. Society has come to terms with its fallenness and relabeled it as virtue.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		October 199	1	servings

INGREDIENTS

1	c	Whipping cream
1	c	Half and half
1	md	Fennel bulb; trimmed, halved,
		; thinly sliced
1	ts	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
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