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Deciding what to serve with a whole grilled chicken was easy. I had some potatoes from our CSA and the Potato
book from Williams-Sonoma, and I put the two together. I’m really not being paid by WS this week, but I seem to keep mentioning them. I handed this book to Kurt and asked him to pick a potato dish, and his choice was fennel and parmesan scalloped potatoes. Fresh fennel bulb was thinly sliced to bake within layers of potatoes and cheese, and it became tender and mild as its anise flavor mellowed and mingled with the other ingredients. It was a simple dish to assemble, and the hour it spent in the oven gave me plenty of time to prepare the rest of the meal.
I always seem to get lazy when it comes to peeling potatoes, and I don’t mind seeing the peel anyway. So, as usual, I ignored the step about removing the peels. Slicing the potatoes and the fennel was made quick and easy with a Benriner. Once sliced, they were placed in a pot with half and half, milk, chopped chives, chopped fennel fronds, and thyme. That half and half was supposed to have been cream, but I was feeling like I just didn’t need a dose of heavy cream that day, so I used half and half instead. The pot was placed over medium-high heat, brought to a boil, and allowed to boil for a minute. Half of the mixture was transferred to a greased baking dish, it was sprinkled with shredded parmigiano reggiano, the other half was layered on top, the remaining liquid was poured into the baking dish, and more cheese was added. This baked, covered with foil, for 40 minutes, and then the foil was removed for an additional 20 minutes in the oven.
Given the combination that went into the baking dish and the amount of time the layered potatoes and fennel spent melding and becoming fetchingly golden, I don’t think it’s necessary to explain how good that was. It’s not even possible that it wouldn’t be good. The fennel had a barely noticeable sturdier texture than the potatoes, and the cheese added its lovely nutty, salty richness. This potato dish could be paired with a lot of things, but it worked very well with chicken.
I'm submitting this to the June PhD.
book from Williams-Sonoma, and I put the two together. I’m really not being paid by WS this week, but I seem to keep mentioning them. I handed this book to Kurt and asked him to pick a potato dish, and his choice was fennel and parmesan scalloped potatoes. Fresh fennel bulb was thinly sliced to bake within layers of potatoes and cheese, and it became tender and mild as its anise flavor mellowed and mingled with the other ingredients. It was a simple dish to assemble, and the hour it spent in the oven gave me plenty of time to prepare the rest of the meal.I always seem to get lazy when it comes to peeling potatoes, and I don’t mind seeing the peel anyway. So, as usual, I ignored the step about removing the peels. Slicing the potatoes and the fennel was made quick and easy with a Benriner
. Once sliced, they were placed in a pot with half and half, milk, chopped chives, chopped fennel fronds, and thyme. That half and half was supposed to have been cream, but I was feeling like I just didn’t need a dose of heavy cream that day, so I used half and half instead. The pot was placed over medium-high heat, brought to a boil, and allowed to boil for a minute. Half of the mixture was transferred to a greased baking dish, it was sprinkled with shredded parmigiano reggiano, the other half was layered on top, the remaining liquid was poured into the baking dish, and more cheese was added. This baked, covered with foil, for 40 minutes, and then the foil was removed for an additional 20 minutes in the oven.Given the combination that went into the baking dish and the amount of time the layered potatoes and fennel spent melding and becoming fetchingly golden, I don’t think it’s necessary to explain how good that was. It’s not even possible that it wouldn’t be good. The fennel had a barely noticeable sturdier texture than the potatoes, and the cheese added its lovely nutty, salty richness. This potato dish could be paired with a lot of things, but it worked very well with chicken.I'm submitting this to the June PhD.
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oooh yeah that is some potato goodness, mmmmmmmmmm
ReplyDeleteGosh, I love scallop potatoes, I am definitely making this. Look so yummy!
ReplyDeleteoh my god... that looks sooooo amazing! if I had known this recipe a week ago, I would've cooked it for the girl I had a crush on! :)
ReplyDeleteNo tater should be peeled. Much better with that on anyways. The fennel is a great layer in there.
ReplyDeleteFennel and potatoes are happy together. This is my go to dinner party side dish. Delicious!
ReplyDeleteThis is a lovely twist on scalloped potatoes! How divine!
ReplyDeleteNow those are some amazing scalloped potatoes! They look like they would be served at a fancy steakhouse! Love the fennel in them.
ReplyDeleteNothing else matches better with chicken than scalloped potatoes. I wish I had some of that with my grilled chicken.
ReplyDeleteHeavenly potatoes with fennel! Absolutely delicious!
ReplyDeleteThis dish sounds perfect paired with your chicken but I might try it with porkchops.I bet it's really good..
ReplyDeleteThat combo of potatoes and fennel and cheese is dynamite.
ReplyDeleteThis looks and sounds amazing! Wonderful flavours there with the fennel!
ReplyDeleteFennel is a nice addition to the old standard. These look great!
ReplyDeleteI made something like this around Thanksgiving but my recipe was from Ina Garten. It was, big surprise here, too rich. This looks a little lighter - especially with the 1/2 and 1/2. Looks absolutely delicious.
ReplyDeleteI wanted to dive into that cheesy casserole pan.
ReplyDeletegor. geous. frankly, i'm pretty sure any combination of potatoes, cheese, and milk or cream would be enjoyable, but your sliced taters look particularly charming and appetizing. GREAT dish.
ReplyDeleteHard to go wrong with potatoes and cheese, no? It's funny, I'm seeing a lot of recipes for gratins and scallop potatoes this week - must be the "it's almost too hot to eat food like this so I'm going to get in one or two more decadent dishes" impulse!
ReplyDeleteWhen I was a kid, my Dad would sometimes indulge me by letting me eat a big bowl of scalloped potatoes -- and nothing else -- for dinner. Scalloped potatoes with their cheesy topping will always hold a special place in my heart (and stomach!).
ReplyDeleteThis looks incredible. I adore fennel and potatoes aren't too bad either. This is a marriage made in heaven.
ReplyDeleteYum! I love how creamy and delicious this looks, tasty comfort food!
ReplyDeleteThis looks so good! Hope you win.
ReplyDeleteI was eating something similar for lunch today: potatoes au gratin.
I usually my scalloped potatoes w/o anything http://www.phamfatale.com/id_33/title_Gratin-Dauphinois-Scalloped-Potatoes/. The fennel must bring a nice aroma. Thanks for the tip.
ReplyDeleteAnother fennel dish. lovely flavor to scalloped potato.
ReplyDeleteoh lordy, potatoes + fennel, what is not to like? That's perfection if you ask me
ReplyDeleteI love potatoes and fennel,but, i never tried to pour together, i guess that i like it
ReplyDeleteI don't even know what to say. Words have failed me. This dish has just stunned me. Oh. My. God.
ReplyDeleteThis looks absolutely lovely! Fennel and potatoes... well, everyone before has said it already! heavenly combination. I also hardly ever peel the potatoes. Saves so much time and I actually think it tastes better in general.
ReplyDeleteTummy growls looking at your photos. I will be making this one soon. Thanks, and btw, I love fennel!
ReplyDeleteI am not a big fan of potatoes, but never get tired of eating fennel, the combination of these two is just innovative.
ReplyDeleteI can almost taste how delicious those potatoes were. Greatness!
ReplyDeleteThose look delicious! I don't cook much with fennel, but will definitely give these a try!
ReplyDeleteSo glad you submitted this dish to the PhD (heh) - this is a must make. Gorgeous!
ReplyDelete...okay, my word verification is tramp. Fitting for PhD? Haha.
I had some leftover fennel last year and threw it in the mix with the scalloped potatoes, a wonderful discovery and 'm delighted you've found it too!
ReplyDeleteOh my, I have not made scalloped potatoes in forever. Did you tweet that you found this in the freezer? please give step by steps so that I can freeze some for this hungry family.
ReplyDeleteMissed this the first time around so I'm happy that you've brought it back out! This is a sign - all morning, Minneapolis Farmer's Market has been tweeting about fennel. Now, I'm on a mission! Let me see if I can find this WS at the library (or maybe online, if I'm lucky?)
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