Rating: 2.5 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

These thinly sliced potatoes are the perfect side dish for a company-worthy meal.

Recipe by Southern Living December 2010

Gallery

Credit: Jim Franco; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
1 hr 5 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Thinly slice bulb.

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  • Add oil to a 9-inch cast-iron skillet. Arrange half of potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with thyme, salt, and pepper. Cover with aluminum foil.

  • Bake at 475° for 35 minutes. Uncover and bake 15 more minutes or until vegetables are browned. Serve hot or at room temperature. If desired, transfer to serving bowl.

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