Description
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
- 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.
- Peel and slice potatoes into 1/8-inch thick pieces using a knife or mandolin slicer.
- Add the sliced potatoes to a bowl filled with water and set aside.
- Slice the fennel in half and discard the core, stalks, and fennel fronds. Chop the rest into bite size pieces.
- 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.
- Cook for about six minutes, until the fennel is soft but still yields a slight crunch.
- Turn the heat off and transfer the fennel into a baking dish.
- 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.
- Evenly pour the creamy sauce over the potatoes and top with blue cheese and parmesan cheese.
- 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
