Serves: Yields 8 —10 servings
- 8 red potatoes, thinly sliced
- 1 fennel bulb, thinly sliced, fronds reserved
- 2 scallions, chopped
- 1½ cup fresh pecorino cheese, grated and divided
- ½ red onion, thinly sliced
- 2 cups heavy cream
Preheat oven to 400°F.
Place the potatoes, fennel, scallions, ¾ cup of the pecorino, red onion and heavy cream in a 10-cup ceramic baking dish.
Bake for 40—45 minutes, until the top is golden. Top with the remaining pecorino and the fennel fronds.