Cheddar Fennel Potato Gratin recipe
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Ingredients
- 9 cups sliced peeled potatoes 1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded 2 medium fennel bulbs, sliced 1 tablespoon butter 2 tablespoons all-purpose flour 1 ¼ cups chicken broth 1 cup heavy whipping cream 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg
Nutrition Info
- 444.4 caloriescarbohydrate: 49.7 gcholesterol: 79.3 mgfat: 23.2 gfiber: 7.7 gprotein: 11 gsaturatedFat: 13.8 gservingSize: -sodium: 792 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Cheddar Fennel Potato Gratin
Directions
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In a greased shallow 3-qt. baking dish, combine the potatoes and fennel, set aside.
In a small saucepan, melt butter. Stir in flour until smooth, gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil, cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
Pour over mixture, gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover, sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.