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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 king arthur unbleached 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:
1. 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 11-in. x 7-in. baking dish.
2. 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.
3. Cover and bake at 375° for 15 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly. Yield: 8 servings.
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