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 calories
carbohydrate: 49.7 g
cholesterol: 79.3 mg
fat: 23.2 g
fiber: 7.7 g
protein: 11 g
saturatedFat: 13.8 g
servingSize: -
sodium: 792 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.

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