Dietz & Watson Recipe ∘ Cheddar Fennel Potato Gratin

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

Cooking Directions

1. In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
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.
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

• calories444.4
• carbohydrateContent49.7 g
• cholesterolContent79.3 mg
• fatContent23.2 g
• fiberContent7.7 g
• proteinContent11 g
• saturatedFatContent13.8 g
• sodiumContent792 mg
• sugarContent2.2 g