Fennel-Potato Au Gratin

• 9 cups sliced peeled potatoes
• 2 medium fennel bulbs, 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 shredded Parmesan cheese

1. In a greased shallow 3-qt. 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. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat.
3. Cover and bake at 350u0b0 for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

potatoes, fennel bulbs, butter, flour, chicken broth, heavy whipping cream, salt, pepper, ground nutmeg, parmesan cheese

Taken from www.tasteofhome.com/recipes/fennel-potato-au-gratin/ (may not work)