Yukon Gold Potatoes with Fennel, Leeks and Herbs

Yukon Gold Potatoes with Fennel, Leeks and Herbs

1 bulb fennel, sliced thin

4 leeks, whites only, sliced thin

¼ cup of chopped fresh herbs, rosemary, oregano, thyme

1 quart chicken stock/broth

2 large Yukon gold potatoes

1 teaspoon salt

½ teaspoon chili flakes

2 tablespoons olive oil

With 2 tablespoons of olive oil cook the leeks and fennel until light golden brown with the salt and chili flakes.  Add the herbs and cook for another 3 minutes.  Pour in the chicken stock and bring to a boil.  In a baking dish slice the potatoes 1/8 thin and spread around a baking dish, cast iron skillet was used in this recipe.  Pour over the leek, fennel and herb broth.  Bake covered at 350 degrees for 20 minutes and then uncover for an additional 15-20 or until the potatoes are fork tender.  Serve hot and grate aged Parmesan style cheese over the top just before serving or sour cream.

Prepped Ingredients

Slice Potatoes about 1/8 inch thick

Pour over leeks, fennel and herb broth

Bake for 20 minutes covered and 15-20 minutes uncovered

Potaotes are creamy, herbs fennel and leeks add richness and very moist with the chicken stock.