Kerby's Culinary Corner
Recipe: Fennel and Potato Gratin
3 tablespoons butter
1 shallot, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
10 ounces of sharp white cheddar chees, shredded
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 large baking potatoes (about 2 pounds), peeled and thinly sliced
1 small fennel buld, thinly sliced
Garnish: rosemary sprigs
Preheat oven to 400° F.
Melt butterin a heavy saucepan over medium heat. Add shallots and sauté for 2 to 3 minutes or until tender. Add garlic and
sauté for 1 minute.
Whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in the half-and-half. Cook, whisking constantly, for
3 to 4 minutes or until thickened and bubbly. Remove from heat. Stir in cheddar cheese until melted and smooth. Stir in salt, pepper and nutmeg.
Layer potato and fennel slices alternately in a lightly greased, broiler safe ceramic 2-quart casserole dish. Spread cheese sauce over
layers. Cover with aluminum foil.
Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil and place oven rack
five inches from the heat. Uncover dish and broil 2 to 4 minutes or until golden brown. Garnish
with rosemary sprigs and serve.
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