FENNEL AU GRATIN

Fennel au Gratin image

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

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 215 calories, Fat 19g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 271mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.