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Cheddar Fennel Potato Gratin
Cheddar Fennel Potato Gratin
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Cheesy Cheddar Au Gratin Potatoes with Fennel and Nutmeg for a flavorful side.
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
  • 1.25 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.25 teaspoon ground nutmeg
Instructions:
  • In a generously greased 3-quart baking dish, mix together the potatoes and fennel; set aside.
  • Melt butter in a saucepan, then stir in flour until smooth. Gradually add broth, cream, salt, pepper, and nutmeg. Bring to a boil and cook, stirring, for 2 minutes until thickened. Layer casserole dish with half of the potato slices and 1/3 cup of cheddar cheese, then repeat.
  • Drizzle mixture over potatoes, making sure each piece is nicely coated. Bake at 350 degrees F for 1 hour until potatoes are tender. Sprinkle with the remaining cheese and bake for an additional 15 minutes until the cheese is melted and bubbly. Enjoy!

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