Scalloped Fennel Potatoes

Fennel adds a light fresh flavor to this decidedly savory dish.


  • 1⁄2 cup butter
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 1⁄4 cup flour
  • 2 1⁄2 cups half and half
  • 3⁄4 cup sharp cheddar cheese, grated
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon white pepper
  • 1 teaspoon thyme
  • 6 cups potatoes,, peeled and thinly sliced
  • 1⁄2 cup onion, thinly sliced
  • 1 cup fennel, thinly sliced


  • Preheat oven to 400° F.
  • Melt butter in a skillet. Add shallot and garlic; sauté 3 minutes. Add flour, whisking to combine, for one minute. Gradually add in half and half; cook, whisking constantly for several minutes, until thickened and bubbly. Remove from heat. Fold in cheese until melted. Add salt, pepper and thyme.
  • Combine onion and fennel. Layer potato and fennel-onion mixture alternately in a lightly greased casserole dish. Pour cheese sauce over top.
  • Bake for 20 minutes, then cover with aluminum foil. Return to oven and bake for 30 minutes, until potatoes are fork tender. Remove foil.