Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
3 Tbsp butter
1 shallot, sliced
1 garlic clove, minced
2 Tbsp all-purpose flour
1 ¼ cups half and half
½ (10 oz) block white cheddar cheese, shredded
½ tsp salt
¼ tsp freshly ground pepper
1/8 tsp ground nutmeg
2 large baking potatoes, peeled and thinly sliced
1 small fennel bulb, thinly sliced
Garnish - rosemary sprigs
Preheat the oven to 400 degrees. 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.
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 two ingredients.
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.
Bake at 400 degrees for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover the dish, and broil 2 to 4 minutes until golden brown.
Garnish if desired and serve!