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Cheddar Fennel Potato Gratin The Best Recipes

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Cheddar Fennel Potato Gratin

"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 1/4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Instructions :

Prep : Cook : 6M Ready in :
  • 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.

Notes :

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