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

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.

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  • 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.

  • 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.

Nutrition Facts

444 calories; protein 11g 22% DV; carbohydrates 49.7g 16% DV; fat 23.2g 36% DV; cholesterol 79.3mg 26% DV; sodium 792mg 32% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2017
What an absolutely delicious way to use up a bunch of fennel. YUM! Read More

Most helpful critical review

Rating: 3 stars
03/11/2015
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. Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/11/2015
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. Read More
(2)
Rating: 5 stars
11/22/2017
What an absolutely delicious way to use up a bunch of fennel. YUM! Read More
Rating: 3 stars
04/18/2017
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 sticks and I sprinkled them raw on top added some shredded smoked provolone and broiled for about 1 minute. The full flavor of the uncooked fennel combined with the provolone gave this the extra punch it needed. I will make it again. Read More
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