Hey Amy!

Is your menu complete for the Sunday meal?  Have you deviled your eggs?  I always thought it so odd to have a dish called deviled eggs be associated with the most sacred Christian holiday.  Food for thought.  Yes, I digress.

Let’s talk about a delicious and flavorful sidedish for your meal–Gouda scalloped potatoes.  It’s easy to make and if you use smoked Gouda it changes the entire flavor of the dish.

Ingredients:

1 c. heavy whipping cream
1 c. half and half
1 medium fresh fennel bulb, trimmed, halved and thinly sliced
1 tsp. fennel seeds, crushed in plastic bag
2 lbs. russet potatoes, peeled & thinly sliced
2 c. (packed) grated Gouda (I use apple smoked, you use what you like!)

Preheat oven to 400.  Generously butter a glass baking dish.  Combine cream, half and half, sliced fennel and fennel seed in a large skillet.  Add potatoes.  Bring mixture to a boil over high heat, stirring frequently to separate vegetable slices.  Boil 5 minutes.  Season to taste with salt and pepper.  Transfer half of potato mixture to prepared baking dish.  Sprinkle half of Gouda over potatoes.  Top with remaining potatoes.  Firmly press mixture down.  Sprinkle remaining Gouda over the top.  Cover dish tightly with foil and bake 40 minutes.  Uncover and bake until top is golden brown about 10 minutes longer.  Let stand before serving. Enjoy!

This is as sinful as it sounds.

xo–me

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