Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)

Ingredients

• ½ cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano
• 1 large fennel bulb, trimmed (¾ to 1 lb. after trimming)
• 3 Tbs. finely chopped fresh flat-leaf parsley
• 1 cup firmly packed fresh breadcrumbs
• Freshly ground black pepper
• 2 lb. yellow potatoes, such as Yukon Gold
• 6 Tbs. extra-virgin olive oil, plus more for the baking dish
• + 2 more ingredients
• • 2-½ tsp. kosher salt
  • 2 medium cloves garlic, minced

Peel the potatoes and slice them as thinly as possible, between 1/16 and 1/8 inch thick (use a mandoline if you have one). Put the sliced potatoes in a large bowl of cold water to keep them from browning. Cut the fennel in half lengthwise. Slice the halved fennel crosswise as thinly as possible,...

View full recipe at Fine Cooking