Vegetarian

Broccoli, Potato and Fennel Gratin takes several minutes to prepare.

Broccoli, Potato and Fennel Gratin takes several minutes to cook.

Broccoli, Potato and Fennel Gratin makes 1 servings.

The ingredients for Broccoli, Potato and Fennel Gratin are:

i package frozen broccoli
1 medium potato, sliced
1 fennel bulb, sliced
1 small onion, sliced
.25 c chicken broth, mixed with enough flour to create a rue (2 tablespoons)
1 cup grated Parmesan cheese
.5 cup toasted bread crumbs (optional)
.5 cup shredded reduced fat cheddar (optional)

Here is how you make Broccoli, Potato and Fennel Gratin:

Cook broccoli according to package instructions (I use the steam bags). Heat 1 tsp evoo in a saute pan or use olive oil spray and lightly saute the onions, potatoes and fennel for 3-5 minutes until they begin to get tender. Mix all vegetables in a glass casserole dish and then create a rue from the flour and chicken broth. Pour the rue over the vegetables followed by the Parmesan cheese (and cheddar if desired). Bake in a 375 degree oven for 15-18 minutes until cheese is bubbly and vegetables are tender. Top with toasted bread crumbs in the last 3-5 minutes of baking, if desired. Serves 4 as a main course or 8 as a side dish.Serving Size: 4 generous main course servings or 8 side servingsNumber of Servings: 1Recipe submitted by SparkPeople user MONICAANDREE.

The nutritional information for Broccoli, Potato and Fennel Gratin is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 860.9

• Total Fat: 31.9 g
• Cholesterol: 80.2 mg
• Sodium: 2,213.5 mg
• Total Carbs: 90.9 g
• Dietary Fiber: 19.3 g
• Protein: 59.7 g