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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

Nutrition Info

444.4 calories carbohydrate: 49.7 g cholesterol: 79.3 mg fat: 23.2 g fiber: 7.7 g protein: 11 g saturatedFat: 13.8 g servingSize: - sodium: 792 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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 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.
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.

6 servings

This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.