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Scalloped Potatoes with Caramelized Fennel

scalloped potatoes

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.

Ingredients

Units Scale
  • 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

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

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