Fennel-and-Potato Gratin

Ingredients

• 2 lb baking potatoes peeled thinly sliced
• 3 tablespoons butter 
• 1 small fennel bulb thinly sliced
• 2 tablespoons flour all-purpose
• 1  garlic clove minced
• 0.1 teaspoon nutmeg 
• 1.3 cups half and half 
• 0.3 teaspoon pepper freshly ground
• 8 servings rosemary 
• 0.5 teaspoon salt 
• 1  shallots sliced

Equipment

• sauce pan
• oven
• whisk
• casserole dish
• aluminum foil
• broiler

Directions

1. Preheat oven to 40
2. Melt butter in a heavy saucepan over medium heat.
3. Add shallot; saut 2 to 3 minutes or until tender.
4. Add garlic, and saut 1 minute.
5. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly.
6. Remove from heat.
7. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
8. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish.
9. Spread cheese sauce over layers. Cover with aluminum foil.
10. Bake at 400 for 50 minutes or until potatoes are tender.
11. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown.
12. Garnish, if desired.