Al Forno Potatoes

Instruction​

• Preheat oven to 350 degrees

• Trim the herb leaves off of fennel and set in a bowl of water to keep fresh

• Chop the fennel stock and slice the bulb

• In a roasting tray, spray with cooking oil and add the following and pack it down tight:

  • whole or halved new potatoes (depending on size)

  • fennel chunks and slices

  • Sliced white onion

  • jarred (which are higher quality than canned) artichoke hearts

  • two tablespoons of the oil from the jarred hearts

• In a pot on low-medium, mix:

  • 1 cup cream

  • 1 1/2 cups of vegetable or chicken stock

• Season to taste with:

  • salt and pepper

  • Bay leaves

  • Rosemary

  • Nutmeg

  • crushed garlic

• Bring to a boil, then remove from heat

• Add 1/2-1 cup of Parmesan cheese

• Remove bay leaves

• Pour sauce over the vegetables

• Mix together Panko crumbs and Parmesan cheese to sprinkle over the top

• Cover in tin foil and bake for 30 minutes

• Remove foil and continue baking for 40 minutes until golden brown

• Let it rest to thicken

• Garnish with fresh fennel herbs

 

This recipe can be prepared the day before, then baked the next day, as long as you do not add the bread crumb topping until you're ready to bake