Cheddar Fennel Potato Gratin

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

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 444 calories; protein 11g; carbohydrates 49.7g; fat 23.2g; cholesterol 79.3mg; sodium 792mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .