from Farmer John’s The Real Dirt on Vegetables

Butter for greasing baking dish                                    1 medium fennel bulb

2 cups thinly sliced potatoes                                          S & P

2 cups half & half or whole milk                                    2 Tbsp butter

Cut fennel crosswise into about 1/8” slices (about 2 cups). Lightly coat a shallow 2-quart baking dish with butter. Cover bottom of the baking dish with a layer of fennel slices. Cover with half the potato slices. Sprinkle with S&P to taste. Repeat layers until you’ve used up all your slices.

Bring half & half to a gentle boil in medium pan over medium-high heat. Pour it over fennel and potatoes. Using large spatula, press down on the top layer to submerge it. Dot with butter; bake at 350° until potatoes are tender and the top is golden, about 1 hour.