Potato, Fennel, And Salami Casserole - potatoes

Method

• Peel 1 1/2 pounds thin-skinned potatoes and cut into 1/8- to 1/4-inch-thick slices. Cover the bottom of a shallow 1 1/2-quart casserole with half the potato slices.
• Trim and discard stalks from 1 head fennel (about 3 in. wide), saving feathery green tops. Trim and discard any bruises and coarse fibers from fennel head, then rinse and thinly slice, using a hand slicer or food processor.
• Discard casing from about 2 ounces dried salami. Cut meat into thin slices, then cut slices into slivers.
• Mix half the salami with the sliced fennel and arrange evenly over potatoes in casserole. Cover with remaining potato slices. Add 1 cup fat-skimmed chicken broth. Cover casserole tightly with foil.
• Bake in a 375° oven until potatoes are tender when pierced, 1 hour to 1 hour and 10 minutes (45 to 55 minutes in a convection oven). Uncover, sprinkle with 1/3 cup finely shredded parmesan cheese, and bake 5 minutes longer.
• Finely chop fennel tops, mix 2 tablespoons (save rest for other uses) with remaining salami, and sprinkle over casserole. Add salt and pepper to taste.