Cheddar Fennel Potato Gratin

Ingredients

• Servings: 6
• 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 1/4 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg

Recipe

• 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.