Easy Scalloped Potatoes

This easy scalloped potatoes dish is very close to a classic potato Dauphinoise (French baked scalloped potatoes with cheese) but with a whole layer of melt-in-your mouth fennel and topped with parmesan cheese.

Prep time is only 10 minutes but you will need an extra 40 to bake it in the oven. Once it’s in the oven though, you can leave it unsupervised until it’s time to eat it.

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.

Origins of Scalloped Potatoes

The exact origin isn’t entirely clear but some reports state scalloped potatoes, and all other scalloped dishes, first started in England, derived from the baked oysters with breadcrumb dish. The word “scalloped” is used to describe the rumpled edges of the dish.

The term ‘au gratin’ is a French word that signifies when breadcrumbs and cheese grace the top of the desired prepared baking dish. This topping is meant to be baked golden brown and adds a satisfying layered texture with a slight crunch element.

What Does Caramelized Mean?

Caramelization is a term that refers to the cooking process when one takes sugar and combines it with the element of heat. When these two elements meet, compounds are then released that generally alter both the color and flavor of the sugar itself and/or your ingredient. This is just one part of the process as to how caramel is made—hence the name ‘caramelized’. 

However, ‘caramelizing’ a dish doesn’t mean there is caramel in it. This is going to be an obvious fact for some of you more experienced cooks out there, but to the novice, the term ‘caramelized fennel’ might be confusing because the term ‘caramel’ is usually used to refer to the sweet treat. 

There are many foods that can be caramelized aside from the fennel used in this dish. Other popular examples of caramelized foods include onions, bread, bananas, carrots, Brussel sprouts, and more.

What to Serve with Scalloped Potatoes

These scalloped potatoes make a wonderful side to a French style dinner or as part of a comforting meal. Some of my favorite dishes I like to pair these potatoes with are:

Other French Recipes You Might

Julia Child’s Beef Patties à la Lyonnaise)

Nicoise Salad

Mushroom Soup (Dairy-Free)

Lemon chicken salad recipe

Did you like this scalloped potatoes recipe? Are there changes you made that you would like to share?

Scalloped Potatoes with Caramelized Fennel

Print Recipe

This recipe will make you addicted to scalloped potatoes! Adapted from the classic French potato Dauphinoise dish, these baked scalloped potatoes are combined with caramelized sliced fennel, in a creamy and cheesy sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 people 1x
• Category: Side
• Cuisine: French

Ingredients

Units USM Scale 1x2x3x

• 2 cups half and half
• 1/4 teaspoon nutmeg
• 1 sprig dill, finely chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon butter
• 2 medium potatoes
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic (finely chopped)
• 1 small fennel bulb (fronds and core removed, thinly sliced)
• 2 tablespoons blue cheese or Roquefort cheese (optional)
• 1/4 cup grated parmesan cheese

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Instructions

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.

Notes

Store the leftovers in an airtight storage container. Refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 238
• Sugar: 9.1g
• Sodium: 302mg
• Fat: 11.1g
• Saturated Fat: 5.2g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 27.9g
• Fiber: 3.8g
• Protein: 8.2g
• Cholesterol: 20.8mg

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