Fennel & Potato Bake

Fennel & Potato Bake

1 1/2 Tbsp butter, plus more for pan
1 medium Red Dog Farm fennel bulb
1 lb. Red Dog Farm New Potatoes
1 bunch Red Dog Farm Spring Onions, sliced, white bulb and green tops separated
Coarse salt and ground pepper
1/2 cup grated Asiago cheese
1/3 cup heavy cream
Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish. Trim fennel bulb; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick). Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt, pepper, and sliced onion bulb; sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.) Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes. Sprinkle with the sliced onion tops and serve.