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

Photo by Scott Phillips
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,...
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