Ingredients
1
bulb fennel
3
tablespoons olive oil
2
lb small red potatoes, thinly sliced
2
teaspoons chopped fresh thyme leaves
1 1/2
teaspoons salt
1/2
teaspoon pepper
Fresh thyme leaves, if desired
Preparation
Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.
