in Italy

Simple fennel gratin

updated

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Ingredients for 2 servings:

  • 2 bulbs of fennel, sliced
  • 1 cup sour cream
  • 100 g grated cheese (Gruyere)
  • 40 g Parmesan, grated
  • salt and pepper
  • Butter, for the mold
  • vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

as a side dish to fish and poultry

Slice the fennel bulbs crosswise into very thin slices (best done with a mandolin). Cook in vegetable stock for about 10 minutes. Drain the liquid and toss the fennel in a bowl with 2/3 of the Gruyère cheese. Season lightly with salt and pepper. Transfer to a buttered casserole dish, sprinkle with the remaining Gruyère and Parmesan, and bake in a preheated oven at 200°C (400°F) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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