POTATO AND FENNEL GRATIN

Potato and Fennel Gratin image

Fennel adds a snappy undertone to velvety potato gratin without being overpowering. It balances the richness of the cheese.-Nancy Roth, Saint Joseph, Illinois

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 small fennel bulb, sliced
2 teaspoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups whole milk
1-1/2 cups shredded Gruyere or Swiss cheese
3 medium potatoes, thinly sliced
1/2 cup soft bread crumbs

Steps:

In a large skillet, saute fennel in oil until tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted., Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375° for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 307mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.