Cheddar Fennel Potato Gratin

• 9 cups sliced peeled potatoes
• 1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
• 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

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 broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
3. Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.

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

Taken from www.allrecipes.com/recipe/235692/cheddar-fennel-potato-gratin/ (may not work)