Ingredientsservings 444 cals
- In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
- 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.
Per Serving: 444 calories; 23.2 g fat; 49.7 g carbohydrates; 11 g protein; 79 mg cholesterol; 792 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
What an absolutely delicious way to use up a bunch of fennel. YUM!