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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 c. chicken broth |
1 med. onion, minced |
2 c. low fat milk |
1/2 tsp. black pepper |
2 heads fennel (about 4 wide) |
2 lb. russet potatoes |
2 t. parmesan cheese, shredded |
1/4 c. cornstarch |
1 tsp. olive oil |
1/2 tsp. ground nutmeg |
1/2 c. fontina cheese |
2 10 -ounce packages frozen chopped spinach, thawed and drained |
1/2 lb. thin sliced cooked ham |
1/2 tsp. salt |
Directions:
1. In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
2. In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
3. Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8 slices. Scrub and peel potatoes; cut lengthwise into 1/8 slices.
4. Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered at 375o for 30 mins.
5. Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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