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Chicken-Fennel-Potato au Gratin

  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 8

Add something cheesy to your dinner table with this chicken, potato and fennel casserole. MORE + LESS -

Ingredients

2
tablespoons butter or margarine, softened
2
cloves garlic, finely chopped
2
small fennel bulbs (3/4 lb each)
1 1/4
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
teaspoon salt
1/4
teaspoon freshly ground pepper
2
lb red potatoes, peeled, thinly sliced (6 cups)
1
jar (16 oz) Alfredo pasta sauce
1/2
cup milk
2
cups shredded Swiss or Gruyère cheese (8 oz)
3/4
cup freshly grated Parmesan cheese (3 oz)

Steps

Hide Images
  • 1
    Brush 13x9-inch (3-quart) glass baking dish with 1 teaspoon of the softened butter; sprinkle garlic in bottom of dish. Set aside. Cut off stalks from fennel bulbs to within 1 inch of bulb; reserve 1/4 cup of the feathery leaves and discard stalks. Cut off and discard bottom of bulbs. Cut bulb lengthwise into quarters; remove core. Cut each quarter crosswise into about 1/4-inch-thick slices to make about 4 cups.
  • 2
    Heat oven to 375°F. In 12-inch skillet, melt remaining butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook and stir about 4 minutes. Add fennel; cook and stir 4 minutes longer. Cover; remove from heat.
  • 3
    Arrange 1/2 of the potato slices in baking dish. In small bowl, mix Alfredo sauce, milk and 2 tablespoons of the fennel leaves. Pour 1/2 of sauce mixture over potatoes in dish; top with 1 cup Swiss cheese. Spoon chicken mixture evenly over cheese. Top with remaining potatoes; press to make mixture flat. Pour remaining sauce mixture over top. Sprinkle with remaining 1 cup Swiss cheese.
  • 4
    Cover with foil; bake 1 hour. Uncover; sprinkle with Parmesan cheese. Bake 25 to 30 minutes longer or until potatoes are tender when pierced with a fork. Let stand 10 minutes before serving. Garnish with remaining fennel leaves.

Expert Tips

  • Look for Florence fennel, which is sweet fennel. It has an anise flavor sometimes described as licorice. It is available year-round, but it’s peak season is fall through spring.
  • A mandolin is a food slicer that can be used to slice the potatoes into uniform thin slices.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
310
% Daily Value
Total Fat
34g
53%
Saturated Fat
21g
103%
Trans Fat
1g
Cholesterol
145mg
48%
Sodium
830mg
34%
Potassium
840mg
24%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
13%
Sugars
4g
Protein
35g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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