These scalloped potatoes are “make you eat seconds when you’re not even hungry” kind of good!

 

 

Fennel has a sort of anise-like flavor. Some like it, some don’t.

 

 

I like it.

 

 

To start, you’ll need some fennel, rosemary, sage and garlic.

 

 

Cut off any stalks and fronds from fennel bulbs; discard stalks.

 

 

Combine cream,

 

 

white pepper

 

 

and coarse salt,

 

 

in large bowl.

 

 

Place garlic slices and rosemary and sage sprigs in bottom of prepared baking dish.

 

 

Layer half of fennel slices evenly atop garlic and rosemary in baking dish.

 

 

Like that except save some of the green toppy parts of the fennel for garnish after baking. I learned this after the fact.

 

 

Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Slice each

potato into rounds, and let them dry on a clean tea towel, as you continue slicing.

 

 

Now add potato slices 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 from 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.

 

 

If you remembered to reserve some fennel tops for garnish, Sprinkle with reserved fennel fronds and serve.

 

Scalloped Potatoes with Fennel

made from Bon appetit’ recipe

INGREDIENTS

    6 garlic cloves, peeled, thinly sliced
    4 2-inch-long fresh rosemary sprigs
    3 nice sprigs of fresh sage
    2 1/4 cups heavy whipping cream
    2 1/2 teaspoons sea salt
    3/4 teaspoon ground white pepper
    2 large fresh fennel bulbs with fronds
    3 1/2 pounds medium-size white and yukon gold potatoes
    1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

 

directions

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic slices and rosemary and sage 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 and reserve for garnish after baking. 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. Slice each potato into rounds,and let them dry on a clean tea towel, as you continue slicing. Now add potato slices 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 from 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.