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High Peaks Scalloped Potatoes

Rated 5.0 stars by 2 users

Author

Old Town Spice Shop

Indulge in a comforting and flavorful dish with these spicy scalloped potatoes. Delicate Yukon Gold potatoes are layered with creamy cheese, aromatic fennel, and a hint of heat. The shallots add a subtle sweetness that balances the spicy kick. This recipe is perfect for a cozy dinner or a special occasion.

Ingredients

2 Tbsp. butter, room temperature
1 Tbsp. olive oil
3 shallots, peeled and sliced thinly
2 bulbs fennel, trimmed and cored, thinly sliced
1 tsp. OTSS Aged Balsamic Salt
½ tsp. ground black pepper
½ cup sake or dry white wine
2 bay leaves
2 ½ lbs. Yukon gold potatoes, peeled and sliced 1/8 inch thick
1 ½ cups heavy whipping cream
1 ½ cups milk
1 Tbsp. OTSS High Peaks Seasoning
1 tsp. OTSS Roasted Garlic Salt
½ tsp. ground black pepper
1 cup shredded gruyere style cheese

Directions

Preheat oven to 350°.
Heat butter and oil in a large skillet over medium heat. Add shallots and fennel, season with aged balsamic salt and pepper then cook, occasionally stirring, until everything is coated in the butter and oil, roughly 2 minutes. Add sake and bay leaf, cover the skillet and reduce heat to medium low. Cook for 20 minutes to soften fennel.
Meanwhile, in a large pot, add in the bay leaf, milk, cream, potatoes and high peaks seasoning and bring to a simmer. Season with roasted garlic salt and pepper and cover with a lid, slightly askew. Simmer for 10 minutes.
Uncover the fennel skillet, increase temp to medium high and cook out the remaining liquid and the fennel has begun to caramelize, roughly 10 minutes. Ad 1 Tbsp. water to scrape the brown bits from the bottom of the pan.
Use a slotted spoon to transfer about ⅓ of the potatoes to a 13x9x2 inch baking dish. Spread in an even layer and season with more roasted garlic salt and pepper. Top with ⅓ of the gruyere cheese shreds. Top with half of the fennel and shallot mix. Repeat this a second time, then top the whole thing with remaining potatoes and cheese. Pour the cream mixture over the top, then wrap in foil and bake 35 minutes. Remove foil and bake another 30 minutes, until golden and bubbly.

High Peaks Scalloped Potatoes

Name: High Peaks Scalloped Potatoes
Ingredients: 2 Tbsp. butter, room temperature; 1 Tbsp. olive oil; 3 shallots, peeled and sliced thinly; 2 bulbs fennel, trimmed and cored, thinly sliced; 1 tsp. OTSS Aged Balsamic Salt; ½ tsp. ground black pepper; ½ cup sake or dry white wine; 2 bay leaves; 2 ½ lbs. Yukon gold potatoes, peeled and sliced 1/8 inch thick; 1 ½ cups heavy whipping cream; 1 ½ cups milk; 1 Tbsp. OTSS High Peaks Seasoning; 1 tsp. OTSS Roasted Garlic Salt; ½ tsp. ground black pepper; 1 cup shredded gruyere style cheese