Crispy Cream-Braised Potatoes and Fennel

INGREDIENTS

• 3 or 4 large springs of thyme, leaves removed and finely chopped
• 1 large leafy sprig of rosemary, leaves removed and finely chopped
• 1 bay leaf
• 2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)
• olive oil
• About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables
• Kosher salt + freshly ground black pepper
• 3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks
• 1/4 teaspoon fennel seed
• zest from 1 small orange, finely grated
• heaping ¼ cup finely grated pecorino romano (or parmesan reggiano)