Scalloped potatoes with fennel and goat cheese

I'm pretending it is actually winter and thinking about comfort food. We had some fennel and I didn't have any interesting ideas. I found this recipe on epicurious and decided to go for it. Good call. It's pretty easy, thin sliced fennel and onion and garlic are cooked in some butter, then you make a creamy cheesey sauce, then layer it with potatoes and bake. It's delicious.

Scalloped potatoes with fennel and goat cheese

Inspired by this recipe on epicurious

1 fennel bulb

1 onion
2 cloves garlic

2 T butter

1 1/2 T sorghum flour

1 c milk

salt and pepper

1/3 c crumbled goat cheese

2 potatoes, sliced very thin

Preheat oven to 375. Slice the fennel, onion and garlic very thinly, using a mandolin if you have one. Melt the butter in a saute pan, and cook the vegetables slowly until they soften. Sprinkle the sorghum flour over the top, stir and cook a minute, then stir in the milk and salt and pepper. Bring to a simmer and stir in the goat cheese. Layer the potatoes and creamy vegetable sauce in a small (or two small) casserole dishes. Bake 45 minutes to an hour, until potatoes are tender and the top is crusty and bubbly.