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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."
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servings 444 cals
Original recipe yields 6 servings

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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.

Nutrition Facts

Per Serving: 444 calories; 23.2 g fat; 49.7 g carbohydrates; 11 g protein; 79 mg cholesterol; 792 mg sodium. Full nutrition

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Read all reviews 3
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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!

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...