Prep Time: 25 minutes
Serves: 8

Sides Dishes


OKA Potato, Fennel & Sage

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 lbs Yukon Gold potatoes (4 large potatoes)
2 cups heavy cream
2 tbsp heavy cream
2-1/2 cups Oka Classique Cheese, shredded
2 tsp ground sage
kosher salt and freshly ground black pepper, to taste

Preheat the oven to 350°F. Butter the inside of a 10” x 13” baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté fennel and onions in the olive oil and butter until tender, approximately 15 minutes.

Peel the potatoes, and then slice thin with a mandolin. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of cheese, sage, salt, and pepper. Add the sautéed fennel and onion and mix well.

Pour potato mixture into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of cheese and sprinkle on the top. Bake for 1-1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.