Fennel-Potato Au Gratin
photo by Bonnie G #2
- Ready In:
- 1hr 55mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 9 cups potatoes, sliced and peeled
- 1 medium fennel bulb, 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 parmesan cheese, shredded
directions
- In a greased shallow 3-quart 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°F for 1 hour or until potatoes are tender. Uncover; sprinkle with Parmesan cheese. Bake 15 minutes longer or until cheese is melted.
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Reviews
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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