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This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.
Ingredients
- 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
Directions
Step 1
In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat14g | 69% |
| Cholesterol79mg | 26% |
| Sodium792mg | 34% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber8g | 28% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C55mg | 277% |
| Calcium94mg | 7% |
| Iron3mg | 14% |
| Potassium1336mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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