This is our Sonoma version of the classic potato gratin. Carmody cheese makes it golden and glorious, fresh fennel adds an elegant herbal flavor. And its quick to prepare once the potatoes are sliced.
Serves 6 as a side dish
2 teaspoons olive oil
1 cup leeks, white part only, washed and cut into thin rounds (about 2 large leeks)
½ cup fresh fennel, sliced ¼-inch thick
2 cups red or Yukon Gold potatoes, sliced ¼ -inch thick
2 Tablespoons fresh Italian parsley, chopped
7 ounces Bellwether Farms Carmody cheese, grated
1 cup cream or milk
Salt and pepper to taste
Preheat oven to 350 degrees. In a large skillet, heat olive oil and sauté leeks and fennel until golden, approximately 10 minutes. Season with salt, pepper and parsley.
Brush an 8 x 12, 2-inch deep baking dish with olive oil. Arrange potato slices overlapping in rows, in the baking dish. Sprinkle with half the cheese and evenly spread leek mixture over cheese and potatoes. Sprinkle remaining cheese and drizzle cream or milk. Bake in oven for 45 minutes or until golden on top and potatoes are completely cooked. Serve hot as a side dish for roasted meat or fish.