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.
Watch our chef make this recipe with our Italian Scalloped Baker. Click and scroll down for video »