Scalloped Potatoes with Goat’s Cheese and Fennel
Creamy scalloped potatoes in an hour.
2 1/4 lbs potatoes
1 fennel bulb
2 cloves garlic
About 1 1/4 cups half-and-half
Salt and pepper
3/4 cup crumbled goat’s cheese
Herbs (thyme is good!)
Peel the potatoes and slice thinly. Trim the fennel bulb and slice thinly. Mince the garlic.
Place the potatoes and fennel in a saucepan and pour the half-and-half over. Simmer at low heat for about 5 minutes. Add the garlic and season with salt and pepper to taste.
Grease the Omnia Pan. Remove the saucepan from the heat and add the goat’s cheese and the herbs. Pour into the Omnia pan and, if necessary, add a bit more half-and-half. It should be fairly liquid. Bake at medium heat for about 40 minutes.