Fennel Gratin

Name: Fennel Gratin
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

6 ingredients

6 steps

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

1

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.
2

Drain them well and saute them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
3

In the meantime, prepare the bechamel sauce and preheat oven to 400F.
4

Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
5

Dust the fennel with the grated cheese, pour the bechamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
6

Serve.