I love good, thin, baked, layered potatoes. When the edges around the slices get nice and crispy and the center stays fluffy and soft, the texture is just perfect. So I put together this little creamy potato and fennel dip to get as much textural magic as possible in one dish. Ultimately, it’s good and easy to eat. But with all the thinly sliced potatoes on top and the delicious colorful toppings, it looks pretty fancy!
So, what’s inside? Well, it’s made up of multiple alternating layers of potatoes, fennel, and a creamy sauce made from onion and cashews, which is then cooked together until the fennel softens and the flavor of the sauce spreads throughout the vegetables, and the the potatoes on top become perfectly golden and crispy around the edges. Then you can pop this fragrant baked potato out of the oven and garnish it with some green fennel fronds (if your fennel bulbs didn’t arrive with fronds attached, whatever fresh herb you prefer or have on hand works well)) , a little lemon zest and chopped pistachios for an extra touch of crunch and sweetness.
I created a video recipe below that takes you through all the steps to make this tasty dish, but I’ll also write my advice here, just in case! So, to get nice, thin potatoes, it helps to use a mandolin to slice them (I recommend using one with hand protection so as not to accidentally cut your fingertips). The fennel bulb is a little too hard and bulky to use safely on a mandolin, so I recommend cutting it into thin slices the old-fashioned way with a sharp knife. With the richness of the cashew cream, this dish is hearty enough to have as a main course, but it also works great as a side dish. We also *really* loved leftovers as a breakfast/brunch dish with a fried egg on top. Have fun, my friends!
Creamy potato and fennel flan
Cashew cream
-
1
cup
raw cashews
soaked overnight and then drained -
2
Cloves
minced garlic -
1 1/3
cups
milk -
2/3
cup
water or vegetable broth -
Juice of 1 large lemon
1/4 cup -
1
table spoon
Yeast flakes -
2
teaspoons
salt
you can add more to taste if you wish
Creamy potato and fennel flan
-
2
lb
Russet potatoes
peeled and cut into very thin slices (preferably with a mandolin) -
2
fennel
sliced very thin -
2
spoons
olive oil -
2
teaspoons
salt -
1
teaspoon
Dried thyme -
1
teaspoon
dried rosemary - Zest of 1 lemon
-
2
spoons
chopped pistachios -
2
spoons
chopped fennel fronds or your favorite fresh herb - Extra olive oil, for brushing after cooking
Cashew cream
-
In a blender or food processor, combine all cashew cream ingredients on high speed until silky smooth. Set aside.
Creamy potato and fennel flan
-
Preheat oven to 400 degrees Fahrenheit. Grease a 10 x 13-inch casserole dish and set aside.
-
In a large bowl, toss the sliced potatoes with the olive oil, salt, thyme, and rosemary until evenly coated with the oil and spices.
-
Now we can start layering everything. On the bottom of the pan, make an even layer with 1/3 of the sliced potatoes, arranging them so that they overlap slightly. Then take half the fennel slices and place them in an even layer over the potatoes. Pour half of the cashew cream over the fennel and spread evenly with a spatula.
-
Now it’s time to layer the second round. Create an even layer with another 1/3 of the sliced potatoes, arranging them so they overlap slightly. Then take the remaining half of the fennel slices and place them in an even layer over the potatoes. Pour the remaining half of the cashew cream over the fennel and use a spatula to distribute it evenly. And now place the remaining 1/3 of the potato slices on top, and you can follow the layering pattern in the pictures and video if you want it to look nice (almost like how a sleeve of peppers look when they’re laid on top) one on top of the ‘more in the package).
-
Place the tray in the oven and cook for 55 minutes – 1 hour, or until the potatoes are tender all along the layers and the tops are nice and golden brown and crisp around the edges. Brush the top with a little more olive oil for a little shine, garnish with lemon zest, fennel fronds or fresh herbs and chopped pistachios and serve. Leftovers will keep covered in the refrigerator for up to 5 days (it’s especially good for brunch with a fried egg on top!)
