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Updated: October 20, 2012 6:03AM


3 tablespoons olive oil, divided

¾ pound fingerling potatoes, cut lengthwise

1 bulb fennel, trimmed and cut into ½-inch thick slices

1 medium onion, cut into ½-inch slices

½ cup chicken or vegetable broth

3 sprigs fresh thyme

Coarse salt and fresh ground pepper

3 tablespoons cream

2 tablespoons finely grated Asiago or Parmesan cheese

1 tablespoon chopped
fennel tops

Preheat oven to 375 degrees. In a stove-to-oven-to table casserole set over medium heat, saute potatoes with 1 tablespoon of the oil, stirring occasionally until they brown, about 7 minutes. Remove potatoes from the pan, sprinkle lightly with salt and set aside.

Add remaining oil to the pan and saute the fennel about 5 minutes until it is lightly browned. Add the onion and continue to cook and stir until browned. Add broth and bring to a boil, then remove from heat. Return potatoes to the pan in a single layer, add sprigs of thyme and cover the pan. Put into the oven to braise for 20 minutes,

Uncover, and test for doneness — potatoes should be tender. Remove thyme and discard.

Season with salt and pepper and gently pour on cream and sprinkle cheese on top.

Return to oven for 10 minutes. Garnish with chopped fennel fronds to serve.

Adapted from Fine Cooking

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