Easy Scalloped Potatoes

Scalloped Potatoes Ingredients

• Half and half: I prefer using half and half over cream because it’s lower in fat and makes the dish less heavy. But go ahead and use cream if you like your dish to be extra creamy.
• Nutmeg: A pinch of nutmeg to add a nutty sweet and warm taste.
• Dill: The dill adds a really interesting flavor to the dish. Although it’s very subtle, it infuses the sauce with grassy and citrusy notes.
• Thyme: Chopped thyme layers the sauce with a woodsy, flowery spices.
• Butter: Salted or unsalted butter to add moisture to the baked dish.
• Potatoes: Use yukon gold potatoes if you can find them. They are sweeter and have a more solid texture than other potatoes. If you cannot find them, russet potatoes will also work.
• Extra virgin olive oil: A little oil to pan fry the garlic and fennel and to add a slight floral element to the dish.
• Garlic: You will need four cloves of garlic for this recipe, to add sweetness and a little kick.
• Fennel: A small fennel bulb with the fronds and the core removed. The fennel adds sweetness and a slight anise (think black licorice) taste.
• Blue cheese: This is optional but adding a stinky cheese like blue cheese make the flavor more intense. Roquefort cheese, Swiss, or Gruyere cheese can also be used.
• Parmesan cheese: Freshly grated parmesan has a lot more depth of flavor and umami than ready to sprinkle parmesan.

How to Make Scalloped Potatoes

Scroll all the way down to the recipe card for the full recipe.

1. Add the half and half, nutmeg, dill, thyme, and butter to a small pot over medium-low heat, and slowly bring the mixture to a boil. Turn the heat off and leave the mixture to cool.
2. Peel and slice potatoes into 1/8-inch thick pieces using a knife or mandolin slicer.
3. Add the sliced potatoes to a bowl filled with water and set aside.
4. Slice the fennel in half and discard the core, stalks, and fennel fronds. Chop the rest into bite size pieces.
5. Place a large deep skillet over medium-high heat and when the skillet is hot, add the oil and the garlic. Pan fry for about 1 minute until the garlic is fragrant and add the fennel. Stir and lower the heat to medium-low.
6. Cook for about six minutes, until the fennel is soft but still yields a slight crunch.
7. Turn the heat off and transfer the fennel into a baking dish.
8. Drain the potatoes well and pat them dry. Add enough slices to cover the baking dish into one even layer. Add a layer on top and repeat this step until all the sliced potatoes have been used.
9. Evenly pour the creamy sauce over the potatoes and top with blue cheese and parmesan cheese.
10. Bake for about 40 minutes, until the potatoes are soft. Serve.