Milk, 8 Oz
Heavy Cream, 8 Oz
Low-sodium chicken broth, 4 Oz
Olive oil cooking spray
Russet (baking) potatoes, peeled and thinly sliced to about 1/8-inch, 33 Oz
Bulb fennel, halved, cored and thinly sliced to about 1/8-inch, 1
Sea salt, divided, 3/4 teaspoon
Fresh ground black pepper, divided, 1/2 teaspoon


Preheat the oven to 375 °F.

In a large measuring cup, combine half-and-half and broth, then set aside.

Mist a 2 quart casserole dish using the cooking spray. Add half the potatoes, arranging them in even overlapping rows.

Then add fennel in an even layer and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Arrange the remaining potatoes evenly on top of the fennel.

Then pour half-and-half mixture over top of the potatoes. With a spatula press the potatoes down into the liquid and top with remaining salt and pepper.

Bake for about 30 minutes. With the spatula press the potatoes down into the liquid. Continue baking until the liquid is absorbed, the potatoes are cooked through and the top is golden brown, for about 35-45 minutes.

Let rest for about 10-15 minutes before serving.

Thanks to: Jovina Cooks Italian