Fennel-And-Potato Gratin

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3 tablespoons butter

1 shallot, sliced

1 garlic clove, minced

2 tablespoons all-purpose flour

1 1/4 cups half-and-half

1/2 (10-oz.) block sharp white Cheddar cheese, shredded

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground nutmeg

2 large baking potatoes (about 2 lb.), peeled and thinly sliced

1 small fennel bulb, thinly sliced

Garnish: rosemary sprigs

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