SCALLOPED POTATOES AND FENNEL
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
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.
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mian irfan019
[email protected]Meh.
LegendonWheels
[email protected]This dish was a lot of work for not a lot of payoff. I don't think I'll be making it again.
tYiaDia
[email protected]The potatoes were a bit dry. I think I would add more liquid next time.
Rrgfg Ryr
[email protected]This recipe is a bit too bland for my taste. I would add some more herbs and spices next time.
Andrew Konner
[email protected]I'm not a big fan of fennel, but this dish was still delicious. The potatoes were perfectly cooked and the sauce was flavorful.
Sadeq Saleh
[email protected]This dish is so easy to make and it's always a hit with my guests. I love the creamy sauce and the crispy potatoes.
Abubakar Bukar
[email protected]I wasn't sure about the fennel, but I'm so glad I tried this recipe. The fennel and potatoes complement each other perfectly.
Kylie stargyal
[email protected]This recipe is a great way to use up leftover potatoes. I also added some chopped bacon, which made it even more flavorful.
aghama darlington
[email protected]I love the combination of fennel and potatoes. This dish is easy to make and always a crowd-pleaser.
Jazmín Sriyani
[email protected]This dish was a hit with my family! The fennel added a unique and delicious flavor to the potatoes. I will definitely be making this again.