Ingredients

• 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
• 1.25 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 0.25 teaspoons ground nutmeg

Instructions

1. 1 In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
2. 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.
3. 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.

Nutrition per serving