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Fennel-Potato Au Gratin

Total Time

Prep: 40 min. Bake: 1-1/4 hours

Makes

12 servings

The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. —Karen Haen, Sturgeon Bay, Wisconsin
Fennel-Potato Au Gratin Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Preheat oven to 350°. In a greased shallow 3-qt. baking dish, combine potatoes and fennel.
  2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir until thickened, 1-2 minutes. Pour over potato mixture; gently toss to coat.
  3. Cover and bake until potatoes are tender, about 1 hour. Uncover; sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.

Nutrition Facts

3/4 cup: 218 calories, 10g fat (6g saturated fat), 34mg cholesterol, 423mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 5g protein.

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