Scalloped Potatoes with Caramelized Fennel Recipe

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Scalloped Potatoes with Caramelized Fennel

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Ingredients

Count

Nutrition

288

Calories

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Ingredients:

Serving

2 tbsp unsalted butter, room temperature, divided
1 tbsp extra-virgin olive oil
2 fennel bulbs (about 1 1/2 lb), trimmed, quartered, cored, thinly sliced (about 6 cups)
kosher salt , freshly ground pepper
1/2 cup dry white wine
2 bay leaves
2 1/2 lb 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 comte or gruyere

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	288.15 Kcal (1206 kJ)
Calories from fat	206.24 Kcal
		% Daily Value*
Total Fat	22.92g	35%
Cholesterol	39.38mg	13%
Sodium	154.14mg	6%
Potassium	343.73mg	7%
Total Carbs	7.66g	3%
Sugars	2.45g	10%
Dietary Fiber	1.77g	7%
Protein	10.36g	21%
Vitamin C	7.4mg	12%
Iron	0.6mg	3%
Calcium	437.7mg	44%

Amount Per 100 g
Calories	162.78 Kcal (682 kJ)
Calories from fat	116.51 Kcal
		% Daily Value*
Total Fat	12.95g	35%
Cholesterol	22.24mg	13%
Sodium	87.08mg	6%
Potassium	194.18mg	7%
Total Carbs	4.33g	3%
Sugars	1.38g	10%
Dietary Fiber	1g	7%
Protein	5.85g	21%
Vitamin C	4.2mg	12%
Iron	0.3mg	3%
Calcium	247.3mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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