I have a hard time deciding which I like more -- creamy potatoes (say, mashed or scalloped) or crispy, oven-roasted ones. So I set out to combine the best of both worlds. I braise the potatoes and fennel in half-and-half until they’re soft, tender, and well-seasoned, then pop them under the broiler with a showering of fresh herbs, cheese and orange zest until they get crispy and caramelized around the edges. It’s a nice dish for holiday entertaining because most of the work is done stove top, which is a blessing when you have one oven and a gazillion things to cook in it. The braised vegetables can be prepared in advance and broiled when you’re ready. It’s a simple dish that’s definitely greater than the sum of its parts. Served alongside roast chicken or turkey, it’s pretty hard to beat. - EmilyC

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