Scalloped Potatoes with Caramelized Fennel

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.


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


  1. Put cream, nutmeg, parsley sprig, thyme and butter in a small pot over medium heat and
  2. Peel and slice potato using a knife or mandolin slicer. Slice potatoes 1/8-inch thick. Put the slices in a bowl filled with water and set aside.
  3. In a pan over medium high heat, add oil and garlic and fry until garlic becomes fragrant (about one minute). Add fennel and lower heat to medium. Cook for about six minutes, until fennel become soft but still yield a slight crunch. Turn the heat off and transfer the fennel into a baking dish. Drain the potatoes well and add them to the baking dish. Spread the vegetables evenly throughout the dish and pour the cream mixture over (evenly as well).
  4. Top with cheese and bake for about 40 minutes, until the potatoes are soft. Serve.


Keywords: recipe, appetizer

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