Scalloped Potatoes
1 cup whipping cream
1 cup half and half
1 medium fennel bulb, finely chopped
2 lbs. Russet potatoes (about 4) washed, peeled & thinly sliced
2 cups shredded gouda cheese
Preheat the oven to 400 degrees F. Butter a 8x8 baking dish with the butter and set aside.
Place the whipping cream and half & half in a large saucepan and bring to a simmer over medium-high heat. Add the fennel and potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the fennel and potatoes are barely fork tender, about 10 to 12 minutes. Season with salt and pepper to taste. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
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