Recipe by Dietz & Watson
"This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish."
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sliced peeled potatoes
Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
fennel bulbs, sliced
1 1/4 cups
heavy whipping cream
This recipe was just okay. I had a difficult time understanding the instructions. I'd recommend the following: 1. Use one, not two, fennel bulbs. Cut the core from the fennel (it's not as tender). Remove the green top from the bulb and reserve the feather-like leaves for a garnish. 2. Layer the potatoes and fennel vertically, not horizontally (like a lasagne). If you do horizontal layers, the cream sauce won't reach all of the potatoes. Cut the potatoes like potato chips and stand them on their ends, not flat. 3. Consider this a potato dish with the fennel as a twist. The fennel, when baked, will have a mild flavor. My kids liked it, so that was a plus. But if you're looking for WOW! fennel flavor, you may want to try it grilled or raw.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Fennel Potato Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 209
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