Cheddar Fennel Potato Gratin
This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.
- Serves: 6 persons
Ingredients
- 9cups sliced peeled potatoes
- 1cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
- 2medium fennel bulbs, sliced
- 1tablespoon butter
- 2tablespoons all-purpose flour
- 1¼ cups chicken broth
- 1cup heavy whipping cream
- 1teaspoon salt
- ½teaspoon pepper
- ¼teaspoon ground nutmeg
Instructions
Step 1
In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.Step 2
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.Step 3
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.