Photo by Kelly Sikkema on Unsplash

 

The list of ingredients required for the recipe is as follows:

– 6 cloves of garlic, peeled and smashed

– 4 sprigs of fresh rosemary, each measuring 2 inches in length

– 2 and 1/4 cups of heavy whipping cream

– 2 and 1/2 teaspoons of coarse kosher salt

– 3/4 teaspoon of ground white pepper

– 2 large fresh fennel bulbs, including the fronds

– 3 and 1/2 pounds of medium-sized russet potatoes

– 1/4 cup of unsalted butter, cut into 1/2-inch cubes.

 

Directions:

 

  1. Preheat the oven to 350F and place the rack in the center of the oven.
  2. Grease a 13x9x2-inch glass baking dish with butter.
  3. Place garlic cloves and rosemary sprigs at the bottom of the dish.
  4. Mix cream, coarse salt, and white pepper in a large bowl.
  5. Cut off the stalks and fronds from fennel bulbs, finely chop the fronds, and set them aside in the refrigerator.
  6. Use a V-slicer or mandoline to thinly slice the fennel bulbs.
  7. Layer half of the fennel slices evenly on top of the garlic and rosemary in the baking dish.
  8. Peel the potatoes and place them immediately in a large bowl of cold water to prevent discoloration.
  9. Use a V-slicer or mandoline to thinly slice the potatoes into rounds one at a time.
  10. Toss the potato rounds in the bowl with the cream mixture to coat.
  11. Arrange half of the potato slices evenly over the fennel in the dish, reserving the cream mixture in the bowl.
  12. Repeat the layering process with the remaining fennel and potato slices.
  13. Pour the cream mixture from the bowl over the fennel-potato mixture in the baking dish.