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Lilly’s Table

 
 
Fig Salad
© Lillys-Table.com Photo of Fennel Scalloped Potatoes
 

Tags: Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Fennel Scalloped Potatoes

from Fish Almondine with Fig Salad & Fennel Scallop Potatoes, the Week of September 8, 2013.
View the previous recipe for this meal.

A simple scalloped potato dish is more inspired with a topping of buttery fennel bulb slices. Make this even more magical with a pinch of fennel powder or ground fennel seed. If you have fronds and stems on the fennel, just slice up whatever appears edible and sauté along. A little pinch of the fronds make a nice garnish, too.

Ingredients

  • 2 tablespoons butter, unsalted
  • 2 tablespoons flour, or white rice flour
  • 2 cups milk, warm
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1½ lb russet potato, about 3-4 potatoes
  • ¼ lb fennel bulb, or a bit larger if desired
  • 1 tablespoon olive oil
  • 1 pinch fennel pollen, or ground fennel seed, optional

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375. Melt the butter in a saucepan over medium heat. Sprinkle in the flour and whisk for about a minute until it just starts to turn golden. Slowly pour in the warm milk while whisking. Continue to whisk periodically to prevent the bottom from sticking, and simmer until it becomes a bubbly, thick sauce.

Thinly slice the fennel bulb and add to a skillet with the olive oil. Sauté over medium-high heat for about 3-5 minutes until they are wilted. Meanwhile, peel and slice the potatoes until they are paper thin.

When the sauce is done, drizzle a few tablespoons in the bottom of a casserole dish. Lay down a single layer of potato slices. Drizzle on the sauce. Repeat the thin layer of potatoes. Continue layering the sauce and potatoes until the potatoes are used up and a bit of sauce is remaining.

Top with the cooked fennel and finish with the sauce. Sprinkle on the ground fennel pollen or seeds if desired. Cover with foil and bake for 45-60 minutes. Remove the foil and continue to bake checking every 5 minutes until the potatoes are easily cut with a butter knife and the top is golden.