Fennel and Potatoes

I like fennel, and don't use it nearly enough. If you've never tried it, this is a good dish for that.

Fennel and Potatoes

One fennel, stems removed, sliced thin

One large Vidalia onion, sliced thin

Potatoes - I used 5 small to medium - washed, peeled, and sliced thin

3 T. olive oil

2 c. water

3 bay leaves

In a Dutch oven, saute the fennel, onion, and potatoes in live oil over medium high heat, about 10 minutes. Add 1 c. of water and the bay leaves. Cook over medium until water is absorbed. Add the second cup of water, cover, and cook on medium low until the potatoes are tender, about 15-20 minutes. Discard bay leaves. Serve. Enjoy!