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Potato and Fennel Bake

50 Min

We usually think of fennel as a seed, because that's what's most often called for in recipes. But using fennel in bulb form is a whole different ball game, as you'll discover when you taste our Potato and Fennel Bake.

What You'll Need

  • 2 tablespoons olive oil
  • 1 fennel bulb, trimmed and coarsely chopped (see Note)
  • 6 scallions (green onions), chopped
  • 1 (10 ¾-ounce) can condensed cream of potato soup
  • 1/2 cup milk
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese
  • 2 (15-ounce) cans sliced potatoes, drained
  • 2 tablespoons plain bread crumbs

What to Do

  1. Preheat oven to 350 degree F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large skillet, heat oil over medium heat and sauté fennel and scallions 12 to 15 minutes, or until fennel is tender; set aside.
  3. In a large bowl, combine soup, milk, and 1/4 cup Parmesan cheese. Add potatoes and fennel mixture, and toss to combine. Spoon mixture into prepared baking dish then sprinkle with bread crumbs and remaining 2 tablespoons Parmesan cheese.
  4. Bake 25 to 30 minutes, or until warmed through.


A fennel bulb looks like a squatty celery bunch, with feathery dill-like leaves. To trim a fennel bulb, cut away the leafy green stems and stalks and trim the base of the bulb. You can use the leafy greens as a garnish, if you'd like.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 302
  • Calories from Fat 102
  • Total Fat 11g 17 %
  • Saturated Fat 3.3g 16 %
  • Trans Fat 0.0g 0 %
  • Protein 8.6g 17 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 12mg 4 %
  • Sodium 984mg 41 %
  • Total Carbohydrates 43g 14 %
  • Dietary Fiber 6.6g 26 %
  • Sugars 3.6g 0 %

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