Crispy Cream-Braised Potatoes And Fennel

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks

2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)

About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables

1 bay leaf

1/4 teaspoon fennel seed

Kosher salt + freshly ground black pepper

3 or 4 large springs of thyme, leaves removed and finely chopped

1 large leafy sprig of rosemary, leaves removed and finely chopped

heaping ΒΌ cup finely grated pecorino romano (or parmesan reggiano)

zest from 1 small orange, finely grated

olive oil

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