• Ingredients: 20
  • Serves: 8

Scalloped potatoes with caramelized fennel with unsalted butter, room temperature, divided, extra-virgin olive oil, fennel bulbs , trimmed, quartered, cored, thinly sliced, kosher salt, freshly ground pepper, dry white wine or dry vermouth, bay leaves, waxy potatoes , peeled, sliced 1/8″ thick, heavy cream, whole milk, garlic clove, halved, shredded comté or gruyère.

Ingredients

  • 2 tbsps. unsalted butter, room temperature, divided
  • 1 tbsp. extra-virgin olive oil
  • 2 fennel bulbs , trimmed, quartered, cored, thinly sliced
  • Kosher salt, freshly ground pepper
  • 1/2 cup dry white wine or dry vermouth
  • 2 bay leaves
  • 2 1/2 lb. waxy potatoes , peeled, sliced 1/8″ thick
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 garlic clove, halved
  • 1 cup shredded Comté or Gruyère

Brown-sugar syrup:

  • 2 tsps. coriander seeds
  • 1 cup dark brown sugar
  • 1/2 tsps. whole black peppercorns
  • Kosher salt

Ice cream:

  • 6 ears of corn, husked
  • 2 13.5-14-ounce cans unsweetened coconut milk
  • 3/4 cup sweetened condensed milk
  • 1 tsp. kosher salt

Garnishes:

  • Ingredient info: Canned unsweetened coconut milk can be found at Indian, Latin, and Southeast Asian markets and many supermarkets.

Directions

  1. Step 1 Preheat oven to 350°F. Coat a 13x9x2″ or other 3-quart baking dish with 1 tablespoon butter; set aside.

    For this step you will need

    • 2 tbsps. unsalted butter, room temperature, divided
  2. Step 2 Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. 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.

    For this step you will need

    • 2 tbsps. unsalted butter, room temperature, divided
    • 1 tbsp. extra-virgin olive oil
    • 1 tsp. kosher salt
  3. Step 3 Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.

    For this step you will need

    • 2 bay leaves
  4. Step 4 Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes.

    For this step you will need

    • 1 cup dark brown sugar
  5. Step 5 Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor.
  6. Step 6 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).

    For this step you will need

    • 1 1/2 cups heavy cream
    • 1 1/2 cups whole milk
    • 1 garlic clove, halved
    • Ingredient info: Canned unsweetened coconut milk can be found at Indian, Latin, and Southeast Asian markets and many supermarkets.
  7. Step 7 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.

    For this step you will need

    • 1 tsp. kosher salt
  8. Step 8 Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté.

    For this step you will need

    • 1 tsp. kosher salt
    • 1 cup shredded Comté or Gruyère
  9. Step 9 Cover with half of fennel. Repeat process, finishing with remaining 1/3 cup Comté. Pour cream mixture over.

    For this step you will need

    • 2 fennel bulbs , trimmed, quartered, cored, thinly sliced
    • 1 cup shredded Comté or Gruyère
    • 1 1/2 cups heavy cream
  10. Step 10 Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer.