Chef Big DA structurally sophisticated side dish featuring mandoline-sliced fennel and fingerling potatoes, bathed in a velvety Taleggio béchamel and finished with a whisper of woodsmoke.
Preheat your smoker to 300°F (150°C) using a mild wood like apple or cherry. Use a mandoline to slice the fennel and potatoes into 1/8-inch rounds.
In a heavy-bottomed copper saucier, melt the butter over medium heat. Whisk in the flour to create a blonde roux, then slowly incorporate the milk, whisking constantly to maintain perfect viscosity.
Stir in the minced garlic and cubed Taleggio. Whisk until the cheese has emulsified into a glossy, funky sauce. Season with salt and white pepper.
In a buttered gratin dish, alternate layers of fennel and potato rounds in a shingled, circular pattern. Pour the garlicky béchamel evenly over the top.
Place the dish in the smoker. Let it bathe in the gentle blue smoke until the vegetables are tender when pierced with a knife.
Cover with foil for the first 30 minutes if the top is browning too quickly.
While the tian smokes, toast the panko and chopped sage in olive oil until golden and fragrant. Sprinkle over the tian for the final 15 minutes of cooking to achieve a stunning crunch.
The key to this dish is the structural integrity of the vegetable slices; use a mandoline to ensure they cook evenly. The Taleggio adds a funky, Italian soul to the classic French béchamel, while the cold-smoke kiss bridges the gap between the garden and the pit. Don't fear the butter—it's the glue holding this masterpiece together. Inspired by the precision of a French tian with the heart of a backyard smoke session.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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