Fennel Gratin With Robiola

1. 1

   Preheat oven to 450F.

2. 2

   Bring 4 quarts water to boil and add 2 tablespoons salt.

3. 3

   Butter 4 small round (4-inch diameter) earthenware gratin or shallow sauce dishes.

4. 4

   Halve fennel bulbs and cut into 1/4-inch thick slices.

5. 5

   Place in boiling water and blanche until very tender, 8 to 10 minutes.

6. 6

   Drain in a colander over sink and set aside until cool enough to handle.

7. 7

   Mix tepid fennel with Bechamel Sauce and fontina and mix well.

8. 8

   Divide evenly among 4 gratin dishes and pat down with back of spoon.

9. 9

   Bake in top half of oven for 25 minutes until bubbling and hot.

10. 10

    Remove from oven.

11. 11

    Place 2-ounce dollop or square of robiola in center of each dish, sprinkle bread crumbs over robiola and place in oven 5 to 6 more minutes, until robiola is hot and soft and crumbs have melted in.

12. 12

    Remove.

13. 13

    Allow to stand 3 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.