New this month
Cheddar Fennel Potato Gratin

Cheddar Fennel Potato Gratin

Dietz & Watson

"This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish."
Added to shopping list. Go to shopping list.

Ingredients

servings 444 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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...

The directions were a bit unclear but not to much. I broke my rule of never changing a recipe the first time but I did make a slight change on this one. At the end I had saved out some fennel s...