- 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 1/4 cups chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 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.
04/29/2018
recipepes.com
Cheddar Fennel Potato Gratin, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
