Ingredients
6
6 servings
- •9 cups sliced peeled potatoes
- •1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
- •2 medium fennel bulbs, sliced
- •1 tablespoon butter
- •2 tablespoons all-purpose flour
- •1 ¼ cups chicken broth
- •1 cup heavy whipping cream
- •1 teaspoon salt
- •½ teaspoon pepper
- •¼ teaspoon ground nutmeg
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 444
- Carbohydrate: 50g
- Fat: 23g
- Fiber: 8g
- Protein: 11g
- Sugar: 2g
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