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

Ingredients

• 2 lb. yellow potatoes, such as Yukon Gold
• ½ cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano
• Freshly ground black pepper
• 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
• 6 Tbs. extra-virgin olive oil, plus more for the baking dish
• + 2 more ingredients
• • 2 medium cloves garlic, minced
  • 2-½ tsp. kosher salt

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