CHEESE TOPPED FENNEL AND POTATOES

Ingredients

• 1 cup coarse dry bread crumbs, lightly toasted
• 1/2 cup shredded Gouda cheese
• 1/4 cup salted butter, melted
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp garlic powder
• 4 cups thinly sliced fennel (1/8 inch/3 mm)
• 3 cups thinly sliced unpeeled white or Yukon Gold potatoes (1/8 inch/3 mm)
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup chicken broth
• 1 cup shredded Gouda cheese

Directions

1. Preheat oven to 375°F. C
2. Combine bread crumbs, 1/2 cup cheese, melted butter, fennel seeds and garlic powder.
3. Combine fennel, potatoes, salt and pepper in a large bowl. Spoon half of fennel and potato mixture into a greased 9 inch square baking dish.
4. Sprinkle with half of bread crumb mixture. Spoon remaining fennel and potato mixture on top of bread crumb mixture. Pour broth evenly over top. Sprinkle with remaining bread crumb mixture.
5. Bake, covered, until fennel and potatoes are tender, about 1 hour.
6. Remove baking dish from oven. Uncover and sprinkle with 1 cup cheese. Continue baking, uncovered, until cheese is melted, about 15 minutes.