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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight. Ingredients:
3 tablespoons butter |
1 shallot, sliced |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
1 1/4 cups half-and-half |
1/2 (10-oz.) block sharp white cheddar cheese, shredded |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/8 teaspoon ground nutmeg |
2 large baking potatoes (about 2 lb.), peeled and thinly sliced |
1 small fennel bulb, thinly sliced |
garnish: rosemary sprigs |
Directions:
1. Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.
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