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

Ingredients

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

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