These scalloped potatoes are “make you eat seconds when you’re not even hungry” kind of good!

 

 

Fennel has a sort of anise-like flavor. Some like it, some don’t.

 

 

I like it.

 

 

To start, you’ll need some fennel, rosemary, sage and garlic.

 

 

Cut off any stalks and fronds from fennel bulbs; discard stalks.

 

 

Combine cream,

 

 

white pepper

 

 

and coarse salt,

 

 

in large bowl.

 

 

Place garlic slices and rosemary and sage sprigs in bottom of prepared baking dish.

 

 

Layer half of fennel slices evenly atop garlic and rosemary in baking dish.

 

 

Like that except save some of the green toppy parts of the fennel for garnish after baking. I learned this after the fact.

 

 

Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Slice each

potato into rounds, and let them dry on a clean tea towel, as you continue slicing.

 

 

Now add potato slices 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 from 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.

 

 

If you remembered to reserve some fennel tops for garnish, Sprinkle with reserved fennel fronds and serve.

 

Scalloped Potatoes with Fennel

made from Bon appetit’ recipe

INGREDIENTS

    6 garlic cloves, peeled, thinly sliced
    4 2-inch-long fresh rosemary sprigs
    3 nice sprigs of fresh sage
    2 1/4 cups heavy whipping cream
    2 1/2 teaspoons sea salt
    3/4 teaspoon ground white pepper
    2 large fresh fennel bulbs with fronds
    3 1/2 pounds medium-size white and yukon gold potatoes
    1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

 

directions

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic slices and rosemary and sage 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 and reserve for garnish after baking. 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. Slice each potato into rounds,and let them dry on a clean tea towel, as you continue slicing. Now add potato slices 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 from 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.

Once a year I make Puff pastry dough for Palmiers. It is a huge time commitment so I just don’t  do it any oftener.


All you need it butter, 1/2 stick for this part.


flour, and a pastry cutter.


After you’ve cut the butter into the flour, add water, but only as much as is absolutely necessary.


Just sorta bring the dough together, wrap it in plastic wrap and refrigerate for 1 hour.


Next you use the rest of the box of butter. set on waxed paper


Between two layers of flour dusted waxed paper flatten with a rolling pin. Yeah, sorta pound it flat. work quickly or you’ll have a bunch of melted butter. If it does get too soft you can always pop it back in the fridge.


Shape it into a 6” square and refrigerate. 


Once the dough and butter have chilled roll the dough into a 9” circle.


Set the butter square on and use a bread scraper thing to lightly score the butter shape. 


Roll out four flaps careful to leave the square.


Place the butter square on.


Then fold the flaps over like and envelope.

With the rolling pin press down at regular intervals over entire surface until it is about 1 inch thick. Then carefully Roll out to a 9 x 20” rectangle. Square it up with your hands as you go.


Fold it in thirds, wrap and refrigerate for one hour.
Repeat five more times on the hour rolling out a 9x20” rectangle. Always fold in thirds the same way.


To make Palmiers cut off a piece of dough


and roll out with sugar.


Starting from the edges of the long sides roll towards the center .


Wrap in plastic wrap and refrigerate for at least an hour.


Preheat oven to 425.  Cut into 1/4” thick slices


place on baking sheet and flatten slightly with your hand. Chill in refrigerator for one hour.


Bake Palmiers 5 min at 425 then reduce to 400 and bake until golden brown and well caramelized. Cool on a wire rack. 



Palmiers
THE DOUGH PART
• 3 cups all-purpose flour, plus more for work surface
• 3/4 cup whole wheat pastry flour
• 1 1/2 teaspoons  salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 1 3/4 cups cold water
THE BUTTER PART
• 1 tablespoon all-purpose flour
• 1 3/4 cups cold (3 1/2 sticks) unsalted butter
Sugar for rolling.


In a bowl cut butter into the 3 1/3 cups of flour and salt until it's the size of small peas. Add water a table spoon at a time, you may not need all of it.
Just sorta bring the dough together, wrap it in plastic wrap and refrigerate for 1 hour.
Next you use the rest of the box of butter. set Between two layer of waxed paper dusted with flour, flatten with a rolling pin sorta pound it flat. work quickly or you’ll have a bunch of melted butter. If it does get too soft you can always pop it back in the fridge. Shape it into a 6” square and refrigerate. 
Once the dough and butter have chilled roll the dough into a 9” circle.
Set the butter square on and use a bread scraper thing to lightly score the butter shape. 
Roll out four flaps careful to leave the square.
Place the butter square on.
Fold the flaps over like and envelope. With the rolling pin press down at regular intervals over entire surface until it is about 1 inch thick.

• Carefully Roll out to a 9 x 20” rectangle. Square it up with your hands as you go.
  Fold it in thirds, wrap and refrigerate for one hour.
  Repeat five more times on the hour rolling out a 9x20” rectangle. Always fold in thirds the same direction.

To make Palmiers cut off a piece of dough and roll out with sugar.
Starting from the edges of the long sides roll towards the center .
Wrap in plastic wrap and refrigerate for at least an hour.
Cut into 1/4” thick slices.
place on baking sheet and flatten slightly with your hand. Chill in refrigerator for one hour.
Preheat oven to 425. Bake Palmiers 5 min at 425 then reduce to 400 and bake until golden brown and well caramelized. Cool on a wire rack.
 

I don't officially like chocolate I also don't dislike it either. But I liked these quite well.


I don't like to mix dry and wet ingredients in separate bowls. Something about dishes.