Fennel Gratin

1. 1

   Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.

2. 2

   Drain them well and saute them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.

3. 3

   In the meantime, prepare the bechamel sauce and preheat oven to 400F.

4. 4

   Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.

5. 5

   Dust the fennel with the grated cheese, pour the bechamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.

6. 6

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.