Chicken-Fennel-Potato au Gratin

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


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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