Cheddar Fennel Potato Gratin
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Description
This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.
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
Directions
- 1. In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
- 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.
- 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.
Nutrition Facts
serving: 6 servings
calories: 444.4 kcal
carbohydrates: 49.7 g
protein: 11 g
saturated fat: 13.8 g
cholesterol: 79.3 mg
sodium: 792 mg
fiber: 7.7 g
sugar: 2.2 g