|2 teaspoons||Olive oil|
|1 cup||Fresh leeks, washed and cut into thin rounds|
|½ cup||Fresh fennel, sliced in 1/4 inch rounds|
|2 cups||Red potatoes, sliced 1/4 inch thick|
|2 Tablespoons||Fresh Italian parsley, chopped|
|7 ounces||Bellwether Farms Carmody Cheese|
|½ - 1 cup||Cream or milk|
|To taste||Salt and pepper|
Preheat oven to 350 degrees.
In a large skillet, heat olive oil and sauté leeks and fennel until golden, approximately 10 minutes. Season with salt, pepper and parsley.
Brush an 8 x 12 inch, 2 inch deep baking pan with olive oil. Arrange potato slices in baking dish. Sprinkle with half the cheese and evenly spread leek mixture over cheese and potatoes. Sprinkle remaining cheese and drizzle with cream.
Bake in oven for 30-35 minutes or until golden on top and potatoes are completely cooked. Serve hot and enjoy.