Cheddar Fennel Potato Gratin

Cheddar Fennel Potato Gratin


"This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish."
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servings 444 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 fro...