Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.
- 2 tbsp (30 mL) olive oil
- 4 cups (1 L) sliced (1/8 inch/3 mm thick) fennel, (about 1 lb/500 g)
- 1 cup (250 mL) thinly sliced onions
- 1/2 tsp (2 mL) salt
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) sodium-reduced chicken broth
- 1/3 cup (75 mL) grated romano cheese
- Bread Crumb Mixture:
- 2 cups (500 mL) fresh bread crumbs
- 2/3 cup (150 mL) grated romano cheese
- 1/4 cup (60 mL) olive oil
- 3 tbsp (45 mL) chopped fresh parsley
- 1 clove garlic, minced
In large skillet, heat oil over medium-low heat; cook fennel, onion and 1/4 tsp (1 mL) of the salt until softened, about 13 minutes. Let cool slightly.
Meanwhile, using mandoline or food processor, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 13- x 9-inch (3 L) oval baking dish. Arrange half of the fennel mixture then half of the bread crumb mixture over top. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.
Pour chicken broth evenly over potato mixture; sprinkle with reserved bread crumb mixture. Sprinkle with Romano cheese.
Cover with foil; bake in 375°F (190°C) oven for 35 minutes. Uncover and bake until knife pierces potatoes easily, about 30 minutes. Broil until topping is browned, about 2 minutes. Transfer to rack; let stand for 10 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat, covered, in 400°F /200°C oven for 20 minutes.)
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Source : Canadian Living Magazine: December 2009