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
Fennel au Gratin
Fennel au Gratin
Prep Time
25 min
Cook Time
30 min
Yield
8 servings
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 11x7-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.
Nutrition Facts
1/2 cup: 215 calories, 19g fat (12g saturated fat), 64mg cholesterol, 271mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 4g protein.
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