Swiss Fennel Bulbs Au Gratin – a delicious recipe with fennel bulbs, butter, salt, pepper, Season, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat oven 350F.
2
Butter a Pyrex or oven-proof dish.
3
Boil Fennel bulbs in salted water or preferably pressure cook them until done/soft when pierced with a fork.
4
Remove, drain well.
5
Cut each fennel bulb horizontally in half.
6
Place cut half bulbs face down into a single layer on your oven proof dish.
7
Dust with all the seasonings (mentioned above).
8
Sprikle entire surface moderately with flour.
9
Dot with butter.
10
Sprikle generously with the grated chesse (mixture of different cheeses very good!
11
).
12
Proceed to next layer if more fennel available and repeat above steps.
13
Pour sufficient milk or Half and Half until fennel is barely covered.
14
Evenly distribute 3/4 cup DRY White wine or the Extra Dry Vermouth over entire surface.
15
Bake about 30 -35 minutes or until golden and bubbly.
1706
kcal
Calories
122
g
Fat
121
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 -8 fresh fennel bulbs, 5 -6 tablespoons butter or 5 -6 tablespoons margarine, salt, pepper, and more.
Yes, Swiss Fennel Bulbs Au Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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