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Potato al Forno

  • Author: Michelle Burns
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x


Creamy fennel, onions, garlic, and parmesan

Pretty easy to make


  • 2 pounds potatoes, such as yellow or red, sliced thinly (1/4 inch)
  • 1 onion, sliced thinly (1/4 inch)
  • 1 bulb fennel, sliced thinly (1/4 inch)
  • 10 ounces whole milk
  • 6 ounced heavy cream
  • 3 anchovy fillets, in oil
  • 1/2 tsp anchovy oil
  • 4 cloves garlic, finely minced or grated
  • 3 springs rosemary
  • 3 bay leaves (preferably fresh but dried will work)
  • 1/2 nutmeg, grated
  • 2 Tbs + 1 Tbs grated parmesan cheese


  • Preheat the oven to 350ºF
  • In a sauce pan, pour the milk and cream.
  • Add the anchovies and garlic.
  • With kitchen twine, tie together the rosemary and bay leaves and add to the milk mixture
  • Grate the nutmeg into the milk mixture.
  • Bring to a light boil on medium heat, then immediately turn the heat off and leave to infuse for a few minutes.
  • While the mixture is infusing, in a large bowl, mix together the potatoes, fennel, and onions with 1/2 tsp salt and 1/4 tsp white pepper.
  • Place the potato mixture in a 8 inch deep dish pie plate.
  • Remove the herbs from the milk mixture, and add 2 tbs grated parmesan cheese.
  • Mix well and pour the milk mixture over the potato mixture.
  • Top the potatoes with the remaining 1 tbs of parmesan and cover the baking dish with aluminum foil.
  • Bake for 30 minutes, then remove the foil and bake for another 45 minutes, until tender and nicely golden.


Source: Jamie Oliver

  • Prep Time: 20minutes
  • Cook Time: 75 minutes


  • Calories: 378
  • Fat: 26.1
  • Saturated Fat: 15.9
  • Carbohydrates: 28.4
  • Fiber: 3.1
  • Protein: 9.2
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