Scalloped Potatoes and Fennel

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This elegant vegetarian side dish offers a sophisticated twist on the classic dauphinoise. By pairing earthy russet potatoes with the delicate, aniseed notes of fresh fennel, these scalloped potatoes achieve a complex flavour profile that cuts through the richness of the double cream. Infused with aromatic garlic and rosemary, the vegetables are slow-baked until tender, creating a beautifully soft texture beneath a crisp, golden-brown crust.

Ideal for a Sunday roast or as a centrepiece for a festive dinner party, this dish is as practical as it is delicious. The addition of fresh fennel fronds provides a vibrant finish and a burst of herbal fragrance just before serving. This comforting bake works wonderfully alongside roasted roots or a simple green salad, making it a versatile addition to your seasonal recipe collection.

Ingredients for Scalloped Potatoes and Fennel

6 garlic cloves, peeled, smashed
4 2-inch-long fresh rosemary sprigs
550ml double cream
2 1/2 teaspoons coarse kosher salt
3/4 teaspoons ground white pepper
2 large fresh fennel bulbs with fronds
1.6kg medium russet potatoes
60g (1/2 stick) unsalted butter, cut into 1/2-inch cubes

How to make Scalloped Potatoes and Fennel

Position rack in centre of oven and preheat to 177°C. 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 218°C. 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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.