Directions:
- 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 350°F for 1 hour or until potatoes are tender. Uncover; sprinkle with Parmesan cheese. Bake 15 minutes longer or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162 Kcal (678 kJ) | ||
| Calories from fat | 54.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 7% | |
| Sodium | 437.1mg | 18% | |
| Potassium | 451.97mg | 10% | |
| Total Carbs | 22.84g | 8% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 4.44g | 9% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.3mg | 7% | |
| Calcium | 111.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 100.09 Kcal (419 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 9% | |
|---|---|---|---|
| Cholesterol | 12.26mg | 7% | |
| Sodium | 270.06mg | 18% | |
| Potassium | 279.25mg | 10% | |
| Total Carbs | 14.11g | 8% | |
| Sugars | 2.5g | 16% | |
| Dietary Fiber | 2.26g | 15% | |
| Protein | 2.75g | 9% | |
| Vitamin C | 3.8mg | 10% | |
| Vitamin A | 0.6mg | 34% | |
| Iron | 0.8mg | 7% | |
| Calcium | 68.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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