 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
|
Here's another recipe I haven't tried yet, but plan to. 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:
9 cups potatoes, sliced and peeled |
1 medium fennel bulb, sliced |
1 tablespoon butter |
2 tablespoons all-purpose flour |
1 1/4 cups chicken broth |
1 cup heavy whipping cream |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
3/4 cup parmesan cheese, shredded |
Directions:
1. In a greased shallow 3-quart baking dish, combine the potatoes and fennel; set aside.
2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat.
4. 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.
|
|