How To Make Lighter Fennel & Potato Gratin
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Serves:
Ingredients
- 2 fennel bulbs, thinly sliced
- 4 potatoes, thinly sliced
- 1 cup grated Gruyere cheese
- 1 cup low-fat milk
- 1/2 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
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In a large bowl, toss the fennel and potatoes with garlic, olive oil, thyme, salt, and pepper.
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Layer half of the fennel and potato mixture in the baking dish. Sprinkle half of the grated Gruyere cheese on top.
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Repeat with the remaining fennel, potatoes, and cheese.
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In a separate bowl, whisk together the milk and chicken broth. Pour the mixture over the fennel and potatoes in the baking dish.
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Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the vegetables are tender.
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Allow the gratin to cool for a few minutes before serving.
Nutrition
- Calories : 287kcal
- Total Fat : 9g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 204mg
- Total Carbohydrates : 46g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 9g
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