Best Scalloped Potatoes And Fennel Recipes

Scalloped Potatoes with Fennel, Mushrooms and Goat Cheese image

Yield Serves 6 to 8

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
3 cups thinly sliced onions (about 2)
1 pound mushrooms, sliced
1 teaspoon fennel seeds, chopped
1 tablespoon minced garlic
2 tablespoons all purpose flour
3 cups whole milk
1 cup whipping cream
10 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
1 3/4 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, unpeeled, very thinly sliced
4 cups very thinly sliced cored fennel bulbs (about 2 pounds), fronds chopped and reserved
Paprika

Steps:

Preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and fennel seeds and sauté until mushrooms are brown, about 10 minutes. Stir in garlic, then flour.
Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes. Add half of goat cheese, 1/3 cup Parmesan, salt and pepper. Stir until goat cheese melts, about 1 minute. Remove from heat.
Mix potatoes, sliced fennel and mushroom mixture in large bowl. Transfer to prepared baking dish. Cover dish with foil. Bake until potatoes are almost tender, about 1 hour. Sprinkle with remaining goat cheese and 2 tablespoons Parmesan, then paprika. Bake uncovered until vegetables are very tender, about 30 minutes longer. Remove from oven; let stand 15 minutes. Top with reserved chopped fennel fronds.

Scalloped Potatoes and Fennel image

Provided by Josie Le Balch

Yield Makes 12 servings

Number Of Ingredients 8

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.

Scalloped Fennel and Potatoes image

Yield Serves 16

Number Of Ingredients 10

5 garlic cloves
5 cups heavy cream
3 cups chicken broth
3 tablespoons all-purpose flour
1 tablespoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
3 pounds fennel bulbs (sometimes called anise; about 3 large )
4 pounds yellow-fleshed potatoes such as Yukon Gold
1 stick (1/2 cup) unsalted butter

Steps:

Preheat oven to 400°F. and lightly butter two 3-quart gratin dishes (about 15 by 10 by 2 inches).
Mince garlic and in a large bowl whisk together with 4 cups cream, broth, flour, salt, nutmeg, and pepper.
Trim fennel stalks flush with bulbs, reserving stalks for another use, and cut bulbs crosswise into 1/4-inch-thick slices. Divide fennel into 4 equal portions. Peel potatoes and with a mandoline or other manual slicer cut crosswise into 1/8-inch-thick slices. Divide potatoes into 6 equal portions. In 1 gratin dish arrange 1 portion potatoes, spreading evenly, and top with 1 portion fennel slices. Top fennel with a second portion potatoes, spreading evenly. Season layer with salt and pepper and top with a second portion fennel. Pour half of cream mixture over fennel and top with a third portion potatoes, overlapping them. Press down on potatoes to temporarily submerge them in cream mixture.
Repeat layering in second gratin dish.
Melt butter. Brush scalloped vegetables with all of butter and bake in upper and lower thirds of oven 30 minutes. Remove gratin dishes from oven and pour 1/2 cup remaining cream evenly over each top potato layer. Season scalloped vegetables with salt and pepper and bake, switching positions of dishes in oven, 30 minutes more, or until tops are golden and potatoes are tender. Scalloped vegetables may be baked 1 day ahead and cooled completely before being chilled, covered. Bring scalloped vegetables to room temperature before reheating, covered.