Scalloped Potatoes and Fennel

Name: Scalloped Potatoes and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons coarse kosher salt; 2 larges fresh fennel bulbs with fronds; 6 garlic cloves, peeled, smashed; 1 teaspoons ground white pepper; 532 milliliters heavy whipping cream; 8 inches long fresh rosemary sprigs; 2 kilograms russet potatoes; 59 milliliters (1/2 stick) unsalted butter, cut into 1/2-inch cubes

Scalloped Potatoes and Fennel might be just the side dish you are searching for. One portion of this dish contains about 4g of protein, 21g of fat, and a total of 313 calories. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have russet potatoes, butter, heavy whipping cream, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Position rack in center of oven and preheatto 350°F. Butter 13x9x2-inch glass bakingdish.

Ingredients you will need

Butter

Equipment you will use

Oven

Place garlic cloves and rosemarysprigs in bottom of prepared baking dish.

Ingredients you will need

Whole Garlic Cloves

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Baking Pan

Combine cream, coarse salt, and whitepepper in large bowl.

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Coarse Salt

Cream

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Bowl

Cut off any stalks and fronds fromfennel bulbs; discard stalks. Finely chopfennel fronds; cover and chill. Using V-sliceror mandoline, thinly slice fennel bulbs.

Ingredients you will need

Fennel Bulb

Equipment you will use

Mandoline

Layer half of fennel slices evenly atopgarlic and rosemary in baking dish. Peelpotatoes and place immediately in largebowl of cold water to prevent discoloration.Working with 1 potato at a time, use aV-slicer or mandoline to thinly slice intorounds. Immediately add potatoes tobowl with cream mixture, turning to coatpotatoes. Arrange half of potato slicesevenly over fennel slices in baking dish,reserving cream mixture in bowl. Repeatlayering with remaining fennel slices,then remaining potato slices.

Ingredients you will need

Potato

Rosemary

Fennel

Cream

Water

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Baking Pan

Mandoline

Bowl

Pour creammixture in bowl over fennel-potato mixturein baking dish. Dot with butter cubes. Coverbaking dish with foil, doming foil slightly(do not allow foil to touch potatoes).

Ingredients you will need

Potato

Butter

Fennel

Equipment you will use

Baking Pan

Bowl

Aluminum Foil