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Scalloped Potatoes and Fennel
- 6 garlic cloves, peeled, smashed
- 4 2-inch-long fresh rosemary sprigs
- 2 1/4 cups heavy whipping cream
- 2 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon ground white pepper
- 2 large fresh fennel bulbs with fronds
- 3 1/2 pounds medium russet potatoes
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
- V-slicer or mandoline
Directions:View on Bon Appetit
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