Best 4 Scalloped Potatoes With Caramelized Fennel Recipes

Scalloped potatoes with caramelized fennel is a classic French dish that combines the creamy richness of potatoes with the sweet and savory flavors of fennel. This dish is perfect for a special occasion or a simple weeknight meal. The key to making the best scalloped potatoes with caramelized fennel is to use fresh, high-quality ingredients and to take the time to properly caramelize the fennel. Once you've mastered the basics, you can experiment with different variations of this dish, such as adding cheese, herbs, or different types of vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPED POTATOES WITH CARAMELIZED FENNEL

Scalloped Potatoes with Caramelized Fennel image

Provided by Molly Stevens

Categories Milk/Cream Cheese Potato Side Bake Thanksgiving Vegetarian High Fiber Casserole/Gratin Fennel Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, room temperature, divided
1 tablespoon extra-virgin olive oil
2 fennel bulbs (about 1 1/2 pounds), trimmed, quartered, cored, thinly sliced (about 6 cups)
Kosher salt, freshly ground pepper
1/2 cup dry white wine or dry vermouth
2 bay leaves
2 1/2 pounds waxy potatoes (such as Yukon Gold), peeled, sliced 1/8" thick
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, halved
1 cup shredded Comté or Gruyère

Steps:

Preheat oven to 350°F. Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside.
Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.
Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel. Repeat process, finishing with remaining 1/3 cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. DO AHEAD: Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350°F oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.

SCALLOPED POTATOES AND FENNEL

Scalloped Potatoes and Fennel image

Provided by Josie Le Balch

Categories Milk/Cream Potato Side Bake Thanksgiving Vegetarian Dinner Fennel Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 8

Ingredients

6 garlic cloves, peeled, smashed
4 2-inch-long fresh rosemary sprigs
2 1/4 cups heavy whipping cream
2 1/2 teaspoons coarse kosher salt
3/4 teaspoon ground white pepper
2 large fresh fennel bulbs with fronds
3 1/2 pounds medium russet potatoes
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

Steps:

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic cloves and rosemary sprigs in bottom of prepared baking dish. Combine cream, coarse salt, and white pepper in large bowl.
Cut off any stalks and fronds from fennel bulbs; discard stalks. Finely chop fennel fronds; cover and chill. Using V-slicer or mandoline, thinly slice fennel bulbs. Layer half of fennel slices evenly atop garlic and rosemary in baking dish. Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Working with 1 potato at a time, use a V-slicer or mandoline to thinly slice into rounds. Immediately add potatoes to bowl with cream mixture, turning to coat potatoes. Arrange half of potato slices evenly over fennel slices in baking dish, reserving cream mixture in bowl. Repeat layering with remaining fennel slices, then remaining potato slices. Pour cream mixture in bowl over fennel-potato mixture in baking dish. Dot with butter cubes. Cover baking dish with foil, doming foil slightly (do not allow foil to touch potatoes).
Bake scalloped potatoes until almost tender when pierced with knife, about 1 hour 15 minutes. Increase oven temperature to 425°F. Remove foil and bake uncovered until potatoes are tender and top is deep golden brown, about 20 minutes longer. Remove from oven and let rest 15 minutes. Sprinkle with reserved fennel fronds and serve.

MOM'S SCALLOPED POTATOES

Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

SCALLOPED POTATOES WITH CARAMELIZED SHALLOTS

Scalloped Potatoes With Caramelized Shallots image

Make and share this Scalloped Potatoes With Caramelized Shallots recipe from Food.com.

Provided by Chef Christine

Categories One Dish Meal

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter
1 1/2 large shallots, peeled, thinly sliced
4 lbs medium russet potatoes
1 tablespoon fresh thyme leave
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream or 2 cups half-and-half
1 cup shredded gruyere cheese

Steps:

Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender.
Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
Thinly slice peeled potatoes.
Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.

Tips:

Choosing the Right Potatoes: Select firm, waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape well during baking.

Slicing the Potatoes: For even cooking, slice the potatoes to a uniform thickness of about ⅛ inch. This will ensure they cook evenly.

Using Fresh Fennel: Trim the fennel bulb, removing any wilted or damaged outer layers. Slice the fennel thinly to release its aromatic flavors.

Caramelizing the Fennel: To achieve a rich, caramelized flavor, cook the fennel in a mixture of butter and oil over medium heat until softened and browned.

Seasoning the Potatoes: Enhance the flavors by seasoning the potato slices with salt, pepper, garlic powder, and dried thyme. You can also add a pinch of cayenne pepper for a hint of spiciness.

Layering the Casserole: Arrange the potato slices, caramelized fennel, and cheese in layers in a baking dish. This will create a visually appealing and flavorful casserole.

Baking the Casserole: Preheat the oven to 375°F (190°C) before baking the casserole. Cover the dish with foil during baking to create a moist environment and prevent the potatoes from drying out.

Checking for Doneness: Insert a toothpick or skewer into the center of the casserole. If it comes out clean, the casserole is ready.

Conclusion:

Scalloped potatoes with caramelized fennel is a delightful side dish that combines the classic comfort of scalloped potatoes with the aromatic flavors of fennel. By following these tips and the recipe instructions carefully, you can create a dish that is both visually appealing and incredibly delicious. Serve it as an accompaniment to roasted meats, poultry, or fish, and enjoy the delightful combination of textures and flavors in every bite. Experiment with different cheeses and herbs to personalize the recipe and make it your own.