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Fennel-Potato Au Gratin

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. —Karen Haen, Sturgeon Bay, Wisconsin
  • Total Time
    Prep: 40 min. Bake: 1-1/4 hours
  • Makes
    12 servings

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.
Nutrition Facts
3/4 cup: 218 calories, 10g fat (6g saturated fat), 34mg cholesterol, 423mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • kmpatch
    Apr 14, 2019

    Very good. I cut the recipe in half and baked it in an 8x8" casserole dish.

  • Racecar7a
    Nov 4, 2014

    I only had half a fennel bulb to use, but this is really good. I will definitely make it again!

  • Kimberly Hines
    Sep 22, 2011

    No comment left

  • momofgideonandeli
    May 11, 2010

    We loved it, and it was the first time I found out what fennel was...yummy!!!!