Swiss Fennel Bulbs Au Gratin
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 6 -8 fresh fennel bulbs
- 5 -6 tablespoons butter or 5 -6 tablespoons margarine
- salt
- pepper
- Season-All salt, to taste
- 6 -8 tablespoons flour
- 1 3⁄4 cups tasty cheese (Swiss Gruyere, Appenzeller, or then Sharp Cheddar or a mixture with Parmesan)
- 1 3⁄4 cups milk
- 3⁄4 cup dry white wine
directions
- Pre-heat oven 350°F.
- Butter a Pyrex or oven-proof dish.
- Boil Fennel bulbs in salted water or preferably pressure cook them until done/soft when pierced with a fork.
- Remove, drain well.
- Cut each fennel bulb horizontally in half.
- Place cut half bulbs face down into a single layer on your oven proof dish.
- Dust with all the seasonings (mentioned above).
- Sprikle entire surface moderately with flour.
- Dot with butter.
- Sprikle generously with the grated chesse (mixture of different cheeses very good!).
- Proceed to next layer if more fennel available and repeat above steps.
- Pour sufficient milk or Half and Half until fennel is barely covered.
- Evenly distribute 3/4 cup DRY White wine or the Extra Dry Vermouth over entire surface.
- Bake about 30 -35 minutes or until golden and bubbly.
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