Name: Scalloped Potatoes with Caramelized Fennel
Yield: 8 Servings
Ingredients: 2 tablespoons unsalted butter, room temperature, divided; 1 tablespoon extra-virgin olive oil; 2 fennel bulbs (about 1½ lb.), trimmed, quartered, cored, thinly sliced (about 6 cups); Kosher salt and freshly ground black pepper; ½ cup dry white wine or dry vermouth; 2 bay leaves; 2½ pounds waxy potatoes (such as Yukon Gold), peeled, sliced ⅛” thick; 1½ cups heavy cream; 1½ cups whole milk; 1 clove garlic halved; 1 cup shredded Comté or Gruyère

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Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Recipe notes