Fennel Gratin
- Reviews 3
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 2 lbs fennel bulbs
- 1⁄3 cup butter
- 1 cup grated parmigiano
- 1 cup whole milk or 1 cup half-and-half
- 1 cup bechamel sauce
- salt
Directions
- Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
- Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
- In the meantime, prepare the béchamel sauce and preheat oven to 400F.
- Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
- Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
- Serve.
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