Fennel au Gratin

Name: Fennel au Gratin
Prep time: 25 min
Cook time: 30 min
Total time: 55 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

Total Time Prep: 25 min. Bake: 30 min.

Yield 8 servings

Test Kitchen Approved

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

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.

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

Recipe Creator