Ingredients
9 cups sliced peeled potatoes2 medium fennel bulbs, sliced1 tablespoon butter2 tablespoons all-purpose flour1-1/4 cups chicken broth1 cup heavy whipping cream1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg3/4 cup shredded Parmesan cheese
Preparation
Preheat oven to 350°. In a greased shallow 3-qt. baking dish, combine potatoes and fennel.
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir until thickened, 1-2 minutes. Pour over potato mixture; gently toss to coat.
Cover and bake until potatoes are tender, about 1 hour. Uncover; sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.
