combination that went into the baking dish and the amount of time the
layered potatoes and fennel spent melding and becoming fetchingly
golden, I don't think it's necessary to explain how good that was. It's
not even possible that it wouldn't be good. The fennel had a barely
noticeable sturdier texture than the potatoes, and the cheese added its
lovely nutty, salty richness. This potato dish could be paired with a
lot of things, but it worked very well with chicken.