Fennel-Potato Au Gratin Recipe

Fennel-Potato Au Gratin Recipe photo by Taste of Home

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The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again.

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Fennel-Potato Au Gratin Recipe

Prep: 40 min. Bake: 1-1/4 hours

Yield: 12 Servings

40 75 115

Ingredients

9 cups sliced peeled potatoes
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
3/4 cup shredded Parmesan cheese

Directions

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 the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat.
Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 218 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 423 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Fennel-Potato Au Gratin in Taste of Home December/January 2008, p19