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Fennel au Gratin

 Fennel au Gratin
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
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 2 large fennel bulbs, thinly sliced
  • 1/4 cup butter, cubed
  • 3 tablespoons King Arthur Unbleached 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.