Ingredients:
· 1 T. olive oil
· 1.5 T. anchovy paste
· 6 garlic cloves, smashed
· 2 C. heavy cream
· 2 T. parsley, chopped
· 2.5 oz. pecorino romano, grated
· 1 lb. Yukon gold potatoes, sliced
· 1 onion, julienne
· 1 fennel bulb, shaved
· 2 oz. panko
· Salt and Pepper
· Mace, to taste
Preparation
1. In a saucepan, add the oil and heat over medium heat. Add the anchovy paste, and garlic cloves, season with pepper, and saute for 2-3 minutes until fragrant. Then add the cream and bring to a scald. Turn down the heat and simmer for 5 minutes. Next add the pecorino, in 2 batches, making sure all is incorporated before the second addition. Season with salt and pepper and mace, to your taste – a little goes a long way.
2. Combine the potato, onion, and fennel in a bowl and season with salt and pepper. Place the seasoned vegetables in a baking pan and then pour over the cream mixture. Then sprinkle the breadcrumbs evenly over the top, and bake in a preheated 350 degree oven covered in foil for 30 minutes, then remove the foil and bake 30 more minutes until the breadcrumbs are toasted and the vegetables are cooked.