Fennel au Gratin Recipe

Fennel au Gratin Recipe photo by Taste of Home

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Here's a lovely variation on traditional potatoes au gratin. Rich and buttery, this baked side dish has just the right amount of fennel flavor.—Sue Kauffman, Columbia City, Indiana

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Fennel au Gratin Recipe

Prep: 25 min. Bake: 30 min.

Yield: 8 Servings

25 30 55

Ingredients

2 large fennel bulbs, thinly sliced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
1/2 cup shredded Gruyere or Swiss cheese
2 tablespoons grated Parmesan cheese

Directions

In a large saucepan, bring 1 in. of water to a boil. Add fennel; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry; place in a greased 11-in. x 7-in. baking dish.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Gruyere cheese. Pour over fennel and sprinkle with Parmesan cheese.
Cover and bake at 375° for 15 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly. Yield: 8 servings.

Nutritional Facts 1/2 cup equals 215 calories, 19 g fat (12 g saturated fat), 64 mg cholesterol, 271 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fennel au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p165

Grating Cheese is in the Bag

When I shred a block of cheese, I place the base of my box grater inside a rolled-down gallon-size plastic bag. When I've finished grating the entire block, I just pull out the grater, unroll the bag, seal it and store my freshly grated cheese in the refrigerator. There's no mess. —Coleen Deon, Dover Plains, New York