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Ingredients
US|METRIC
- 8 pounds potatoes (peeled, chopped)
- 1 1/2 ounces cheddar cheese (coarsely grated)
- 1/2 cup butter (chopped + 1 tbsp, melted)
- 1 leek (pale section only, thinly sliced)
- 1 fennel bulb (trimmed, thinly sliced, fronds reserved and chopped)
- 2 cloves garlic (minced)
- 1/4 cup all purpose flour
- 1/2 cup 2% milk (warmed)
- 1 1/3 pounds white fish fillets (boneless, firm, cut into 1 inch pieces)
- 1/2 cup heavy cream
- 1 tablespoon fresh flat leaf parsley (chopped)
Directions
- Preheat oven to 400°F. Place potatoes in a medium saucepan, cover with cold water and bring to a boil over medium heat. Reduce heat and simmer for 15 mins, or until tender. Drain. Mash until smooth. Add cheese and 1/4 cup butter. Set aside.
- Meanwhile, heat remaining chopped butter in a large saucepan. Add leek, fennel and garlic. Cook for 5-7 mins, or until vegetables soften. Add flour and stir to combine. Gradually add milk, stirring. Bring to a boil, reduce heat and simmer for 5 mins, or until sauce thickens.
- Add fish and simmer for 5 mins, or until just cooked. Remove from heat. Add cream, parsley and 1 tbsp reserved fennel fronds. Transfer to a deep baking dish and top with mashed potatoes. Brush top with melted butter and bake for 30 mins, or until lightly browned and heated through.
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NutritionView More
850Calories
Sodium12% DV290mg
Fat51% DV33g
Protein71% DV36g
Carbs36% DV108g
Fiber56% DV14g
| Calories850Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium290mg12% |
| Potassium3050mg87% |
| Protein36g71% |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate108g36% |
| Dietary Fiber14g56% |
| Sugars8g16% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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