Ingredients

• Butter for greasing pan, plus 3 tbs butter
• 4 large leeks, cleaned and coarsely chopped
• 2 large fennel bulbs, cored and thinly sliced about 1/8″
• 3 lbs. Yukon Gold potatoes, peeled and thinly sliced about 1/4″
• 2 cups freshly grated Parmesan
• 1 1/2 cups heavy cream
• 1 cup chicken stock

Preparation

Preheat oven to 375 degrees

Butter a 9″ x 13″ x 2″ baking dish

Heat cream and chicken stock, bring to boil, remove from heat and set aside

Sweat leeks in butter until tender but not brown over medium low heat, about 12 minutes.

Remove leeks and set aside.

Arrange half of the fennel slices in a single layer in the prepared baking dish. Season with salt and pepper. Top with half of the potato slices in a single layer

Spread half of the leek mixture over the potatoes. Season with salt and pepper. Sprinkle with half of the parmesan cheese

Repeat fennel, potato and leek layers  as before, seasoning with salt and pepper.

Pour cream mixture over and top with the remaining Parmesan cheese.

Bake in preheated oven pressing down vegetables with a spatula after about 20 minutes.

Continue to bake for another 20 minutes or so until all the liquid is absorbed, the vegetables are set and the top is golden brown.

Serve immediately or at room temperature.

Can be reheated covered.

Serves 8 as a side dish

Recipe Source

Stuart Shultz, Perfect Pear Catering