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Fennel & Leek Potato Bake with Asiago

Recipe type: Side



2 tablespoons
Organic Butter
Fennel Bulbs (medium-sized)
Leeks (white and pale green in color only)
1 1⁄2 pound
Yukon Gold Potatoes
1 dash
Salt & Pepper (to taste)
1 cup
Asiago Primissimo (grated)
2 tablespoons
Chives (chopped)
1⁄2 cup
Heavy Cream
3 cloves
Garlic (crushed)
sprig of Rosemary
Stem of Sage
Sprigs of Thyme


Preheat oven to 400°F. Lightly butter a baking dish with 1 tbsp. of the butter. Halve and core each fennel bulb, then thinly slice bulbs, leeks, and potatoes. Layer dish with sliced potatoes, then alternate with sliced fennel and leeks. Season each layer with salt and pepper, ¼ cup Asiago, 1 tsp. chives, and ½ tbsp. butter. In a small saucepan, heat heavy cream with garlic, rosemary, and sage over medium heat. When the cream starts to simmer, remove from heat and pour over top of potato and fennel layers. Cover with foil and bake until potatoes are tender, about 40-45 minutes. Remove foil and sprinkle with remaining Asiago cheese and thyme leaves, then bake until golden brown, about 15-20 minutes.