Scalloped Potatoes And Fennel Recipes

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ROASTED POTATOES AND FENNEL



Roasted Potatoes and Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

SCALLOPED POTATOES AND FENNEL



Scalloped Potatoes and Fennel image

Provided by Josie Le Balch

Categories     Milk/Cream     Potato     Side     Bake     Thanksgiving     Vegetarian     Dinner     Fennel     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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 POTATOES RECIPE BY TASTY



Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

Steps:

  • Preheat oven to 350°F (180°C).
  • In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
  • Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
  • Bring to a boil, then remove from heat.
  • Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
  • Pour the sauce on top of the potatoes, then sprinkle with parmesan.
  • Bake for about 1 hour, until the top is bubbly and golden brown.
  • Sprinkle chopped parsley on top, then serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

FENNEL-POTATO AU GRATIN



Fennel-Potato Au Gratin image

The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10

9 cups sliced peeled potatoes
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/4 cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup shredded Parmesan cheese

Steps:

  • In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. , Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

CRISPY POTATOES WITH FENNEL



Crispy Potatoes with Fennel image

These thinly sliced potatoes with fresh fennel flavor are the perfect side dish to accompany a roast dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 7

1 bulb fennel
3 tablespoons olive oil
2 lb small red potatoes, thinly sliced
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
Fresh thyme leaves, if desired

Steps:

  • Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
  • In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
  • Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg

POTATO-FENNEL GRATIN



Potato-Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
  • Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
  • Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
  • Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

SCALLOPED FENNEL AND POTATOES



Scalloped Fennel and Potatoes image

Categories     Dairy     Garlic     Potato     Vegetable     Side     Bake     Christmas     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

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.

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Top Asked Questions

What does fennel do to scalloped potatoes?
In this scalloped potatoes recipe, fennel adds an aromatic flavor that makes the traditionally heavy dish taste much lighter and fresher. Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish.
How do you make a fennel and potato salad?
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,...
How to cook potatoes and fennel for pasta?
In a greased shallow 3-qt. baking dish, combine potatoes and fennel. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir until thickened, 1-2 minutes. Pour over potato mixture; gently toss to coat.
How to cook potatoes and fennel in a crock pot?
Directions In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside. In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese.

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