This recipe was just okay. I had a difficult time understanding the instructions. I'd recommend the following: 1. Use one, not two, fennel bulbs. Cut the core from the fennel (it's not as tender). Remove the green top from the bulb and reserve the feather-like leaves for a garnish. 2. Layer the potatoes and fennel vertically, not horizontally (like a lasagne). If you do horizontal layers, the cream sauce won't reach all of the potatoes. Cut the potatoes like potato chips and stand them on their ends, not flat. 3. Consider this a potato dish with the fennel as a twist. The fennel, when baked, will have a mild flavor. My kids liked it, so that was a plus. But if you're looking for WOW! fennel flavor, you may want to try it grilled or raw.
Was this review helpful?
0 users found this review helpful
This recipe was just okay. I had a difficult time understanding the instructions. I'd...