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Chicken-Fennel-Potato au Gratin
Chicken-Fennel-Potato au Gratin
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Elevate your dinner with a cheesy chicken, potato, and fennel casserole.
Ingredients:
  • 2 tablespoons butter or margarine, softened
  • 2 cloves garlic, finely chopped
  • 2 small fennel bulbs (3/4 lb each)
  • 1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 lb red potatoes, peeled, thinly sliced (6 cups)
  • 1 jar (16 oz) Alfredo pasta sauce
  • 1/2 cup milk
  • 2 cups shredded Swiss or Gruyère cheese (8 oz)
  • 3/4 cup freshly grated Parmesan cheese (3 oz)
Instructions:
  • Grease a 13x9-inch (3-quart) glass baking dish with 1 teaspoon of softened butter and sprinkle garlic over the bottom. Set dish aside. Trim the stalks from the fennel bulbs, leaving 1 inch attached to the bulb; save 1/4 cup of the feathery leaves and discard the stalks. Remove and discard the bottoms of the bulbs. Cut each bulb lengthwise into quarters, remove the core, and then slice each quarter crosswise into approximately 1/4-inch-thick slices to yield around 4 cups.
  • Preheat oven to 375°F. Melt the remaining butter in a 12-inch skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for about 4 minutes. Stir in the fennel and cook for an additional 4 minutes. Cover the skillet and remove from heat.
  • Layer half of the sliced potatoes in a baking dish. Combine Alfredo sauce, milk, and 2 tablespoons of fennel leaves in a small bowl. Pour half of the sauce mixture over the potatoes in the dish. Sprinkle 1 cup of Swiss cheese over the sauce. Evenly spoon the chicken mixture on top of the cheese. Add the remaining potato slices and press down gently to flatten. Pour the remaining sauce mixture over the top and finish by sprinkling the remaining 1 cup of Swiss cheese.
  • Cover with foil and bake for 1 hour. Then, uncover, sprinkle with Parmesan cheese, and bake for an additional 25 to 30 minutes until potatoes are tender. Allow it to stand for 10 minutes before serving, garnish with remaining fennel leaves.

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