Potato and Fennel Gratin

Name: Potato and Fennel Gratin
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 1 small fennel bulb, sliced; 2 teaspoons olive oil; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1-1/2 cups whole milk; 1-1/2 cups shredded Gruyere or Swiss cheese; 3 medium potatoes, thinly sliced; 1/2 cup soft bread crumbs

Fennel adds a snappy undertone to velvety potato gratin without being overpowering. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois

Ingredients

1 small fennel bulb, sliced
2 teaspoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups whole milk
1-1/2 cups shredded Gruyere or Swiss cheese
3 medium potatoes, thinly sliced
1/2 cup soft bread crumbs

Directions

In a large skillet, saute fennel in oil until tender.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375° for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.