INGREDIENTS:4 lbs. (about 8) Washington Yukon Gold potatoes 1 fennel bulb, trimmed 2 cups heavy cream ½ cup shredded Fontina cheese 1 tsp. salt ¼ tsp. ground pepper Velouté Sauce: ¼ cup clarified butter ¼ cup flour 2½ cups chicken stock as needed, salt and pepper 2 slices bacon, cooked and chopped (optional) ¼ cup minced chives (optional) ½ each sweet red and yellow peppers, seeded, cut in julienne strips DIRECTIONS:Preheat oven to 375°F. Scrub potatoes with vegetable brush under cold ...
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