Description
Here's another recipe i haven't tried yet, but plan to. Found it in a taste of home magazine and described as: tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of parmesan and you have a homey side dish. Sounds interesting doesn't it! Serves 12 so i'd probably have to cut it in half but would be perfect for a large gathering
Ingredients
- Potatoes
- Fennel Bulb
- Butter
- All-purpose Flour
- Chicken Broth
- Heavy Whipping Cream
- Salt
- Pepper
- Ground Nutmeg
- Parmesan Cheese
Instructions
- In a greased shallow 3-quart baking dish, combine the potatoes and fennel
- Set aside
- In a small saucepan, melt butter
- Stir in flour until smooth
- Gradually add the broth, cream, salt, pepper and nutmeg
- Bring to a boil
- Cook and stir for 2 minutes or until thickened
- Pour over potato mixture
- Gently toss to coat
- Cover and bake at 350f for 1 hour or until potatoes are tender
- Uncover
- Sprinkle with parmesan cheese
- Bake 15 minutes longer or until cheese is melted