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7Ingredients
90Minutes
260Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 Tbsp. butter (plus more for pan)
- 2 fennel bulbs (medium, 8 ounces each)
- 1 1/2 lb. russet potatoes (peeled)
- coarse salt
- Coarse salt and ground pepper
- 1/2 cup asiago cheese (grated)
- 1/2 cup heavy cream
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Directions
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol50mg17% |
Sodium310mg13% |
Potassium840mg24% |
Protein6g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber4g16% |
Sugars1g |
Vitamin A15% |
Vitamin C30% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
John Scavarda 4 years ago
Very good. I didn't have the specific ingredients on hand, but my substitutions worked fine. I used the cheeses I had in the fridge and evaporated milk instead of cream. Yummy.
Pikus 5 years ago
Good recipe. I used half pepper jack and half Swiss cheese and made a white sauce in place of the cream. The potatoes and fennel have to be sliced thinly to cook to tender. I also added partially cooked bacon slices on top (why not?). I cooked the casserole covered for 40 minutes then uncovered for the last 15. It it has a nice, mild flavor and will make again!
Janice B. 6 years ago
Fantastic! The fennel really mellows out after it’s cooked. Also used half and half instead of heavy cream.
Tammy 6 years ago
Used purple potatoes, added some leftover homemade seitan and used sharp cheddar cheese. Will make again!
Angela Quinn 7 years ago
I really liked this but my children weren't too crazy about it. I used about half the fennel called for and probably slightly more cheese, butter, and cream (I didn't measure ;) ).
Brenda F. 7 years ago
It turned out delicious, I am making more today. Never ate fennel before and I like the taste of the potato and fennel together.