Finocchi al Gratin (Fennel Gratin)

In this recipe, the sweetness of fennel goes perfectly with the flavor of the sauce and gives life to a classic first course in the Italian tradition. Serve as an accompaniment to a light main, because the gratin will play a leading role.

• Preparation Time: 15 mins
• Cooking Time: 42 mins
• Total Time: 57 mins
• Calories: 227 Calories

Ingredients

• 3 tablespoons milk
• 1 ½ cups milk
• 3 tablespoons butter
• 1 pinch ground nutmeg
• ⅓ cup all-purpose flour
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 2 tablespoons bread crumbs, or as needed
• 2 bulbs fennel bulbs, cut into wedges

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and sprinkle with bread crumbs.

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add fennel wedges, cover, and steam until tender but still crisp, about 10 minutes. Drain and transfer to the baking dish.

Step 3

Melt butter in a large skillet over medium heat. Stir in flour to make a soft paste. Gradually whisk in 1 1/2 cup plus 3 tablespoons milk; simmer until sauce is creamy and thick, 5 to 6 minutes. Season with salt, pepper, and nutmeg.

Step 4

Pour sauce over fennel in the baking dish. Sprinkle Parmesan cheese on top.

Step 5

Bake in the preheated oven until golden, about 20 minutes. Broil until top is browned, 2 to 3 minutes. Let stand before serving, about 5 minutes.