Fennel-Potato Au Gratin

Name: Fennel-Potato Au Gratin
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 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

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

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.

Originally published as Potato Fennel Gratin in Taste of Home December/January 2008

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Racecar7a

Nov 4, 2014

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

May 11, 2010

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