Scalloped Potatoes With Caramelized Fennel
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside
3
Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat
4
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
5
Add wine and 1 bay leaf
6
Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes
7
Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes
8
Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor
9
Discard bay leaf
10
Set fennel aside
11
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)
12
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
13
Discard bay leaf and garlic
14
Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer
15
Season with salt and pepper and sprinkle with 1/3 cup Comté
16
Cover with half of fennel
17
Repeat process, finishing with remaining 1/3 cup Comté
18
Pour cream mixture over
19
Cover gratin tightly with foil and bake for 35 minutes
20
Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer
21
DO AHEAD: Gratin can be made 1 day ahead
22
Let cool; cover and chill
23
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
24
Preheat oven to 350°F
25
Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside
26
Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat
27
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
28
Add wine and 1 bay leaf
29
Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes
30
Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes
31
Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor
32
Discard bay leaf
33
Set fennel aside
34
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)
35
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
36
Discard bay leaf and garlic
37
Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer
38
Season with salt and pepper and sprinkle with 1/3 cup Comté
39
Cover with half of fennel
40
Repeat process, finishing with remaining 1/3 cup Comté
41
Pour cream mixture over
42
Cover gratin tightly with foil and bake for 35 minutes
43
Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer
44
DO AHEAD: Gratin can be made 1 day ahead
45
Let cool; cover and chill
46
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