Fennel-Potato Au Gratin
9 cups sliced peeled potatoes
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/4 cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup shredded Parmesan cheese
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 the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with Parmesan cheese. Bake 15 minutes longer or until cheese is melted. Yield: 12 servings.
9 cups sliced peeled potatoes
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/4 cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup shredded Parmesan cheese
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 the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with Parmesan cheese. Bake 15 minutes longer or until cheese is melted. Yield: 12 servings.