Cheddar Fennel Potato Gratin Recipe - Allrecipes.com
Cheddar Fennel Potato Gratin Recipe

Cheddar Fennel Potato Gratin

Recipe by  

"This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
  2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
  3. Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.
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Reviews More Reviews

Mar 11, 2015

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.

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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