Chicken-Fennel-Potato au Gratin

(1)
1 reviews.
  • 30 min prep time
  • 2 hr 10 min total time
  • 11 ingredients
  • 8 servings

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)

Directions

  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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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