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Finocchi al Gratin (Fennel Gratin)

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Finocchi al Gratin (Fennel Gratin)



Ingredients :

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

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and sprinkle with bread crumbs.
  • 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.
  • 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.
  • Pour sauce over fennel in the baking dish. Sprinkle Parmesan cheese on top.
  • 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.
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