Recipe courtesy of Dianne Waybright
Save Recipe Print



In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside. 

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. 

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. 

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 375 for 30 mins. 

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.



Recipe courtesy of Anne Burrell


Recipe courtesy of Ree Drummond

Lasagna Soup

Recipe courtesy of Food Network Kitchen

Eggplant Lasagna

Recipe courtesy of Danny Boome

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Mexican Lasagna

Recipe courtesy of Rachael Ray

Cowboy Lasagna

Recipe courtesy of Trisha Yearwood

Turkey Lasagna

Recipe courtesy of Ina Garten

Stovetop Lasagna

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories