Here is a wonderful gratin of thin slices of potato and fennel smothered with melted cheese. Be sure to use an earthenware cazuela or a shallow, round baking pan so that potatoes will cook and brown evenly.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.