Directions:
- In a greased shallow 3-qt. 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° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.41 Kcal (709 kJ) | ||
| Calories from fat | 54.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 7% | |
| Sodium | 447.21mg | 19% | |
| Potassium | 531.3mg | 11% | |
| Total Carbs | 24.55g | 8% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.4mg | 8% | |
| Calcium | 120.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 92.82 Kcal (389 kJ) | ||
| Calories from fat | 29.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 9% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 7% | |
| Sodium | 245.02mg | 19% | |
| Potassium | 291.1mg | 11% | |
| Total Carbs | 13.45g | 8% | |
| Sugars | 2.22g | 16% | |
| Dietary Fiber | 2.3g | 17% | |
| Protein | 2.53g | 9% | |
| Vitamin C | 4.7mg | 14% | |
| Vitamin A | 0.6mg | 34% | |
| Iron | 0.8mg | 8% | |
| Calcium | 66mg | 12% | |
* 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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