Name: Cheddar Fennel Potato Gratin
Yield: 6
Ingredients: Sliced peeled potatoes - 9 cups; Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded - 1 cup; Fennel bulbs, sliced - 2 medium; Butter - 1 tablespoon; All-purpose flour - 2 tablespoons; Chicken broth - 1 ¼ cups; Heavy whipping cream - 1 cup; Salt - 1 teaspoon; Pepper - ½ teaspoon; Ground nutmeg - ¼ teaspoon

Ingredients for - Cheddar Fennel Potato Gratin

1. Sliced peeled potatoes 9 cups

2. Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded 1 cup

3. Fennel bulbs, sliced 2 medium

4. Butter 1 tablespoon

5. All-purpose flour 2 tablespoons

6. Chicken broth 1 ¼ cups

7. Heavy whipping cream 1 cup

8. Salt 1 teaspoon

9. Pepper ½ teaspoon

10. Ground nutmeg ¼ teaspoon

How to cook deliciously - Cheddar Fennel Potato Gratin

1 . Stage

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

2 . Stage

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 . Stage

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.