Potato And Fennel Gratin

• 1 small fennel bulb, sliced
• 2 teaspoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups whole milk
• 1-1/2 cups shredded Gruyere or Swiss cheese
• 3 medium potatoes, thinly sliced
• 1/2 cup soft bread crumbs

1. In a large skillet, saute fennel in oil until tender.
2. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
3. Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375u0b0 for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.

fennel bulb, olive oil, butter, allpurpose, salt, pepper, ground nutmeg, milk, gruyere, potatoes, bread crumbs

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