Crispy Potatoes with Fennel

My boyfriend LOVES this recipe.....at dinner....and then again at breakfast!

1 fennel bulb

3 TBSP olive oil

2 lb red potatoes, thinly sliced

2 tsp choped fresh thyme

1 1/2 tsp salt

1/2 tsp pepper

Preheat oven to 475. Slice the fennel thinly. Add oil to a 9 inch cast iron skillet. Arrange half the potatoes slices in the skillet. Layer the fennel slices and remaining potatoes. Sprinkle with the thyme, salt, and pepper. Cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes until the potatoes are browned.