Easiest Way to Make Appetizing Fennel Gratin

Fennel Gratin. Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make it a meal: Try this gratin with Bistro Beef Tenderloin and Potato Galette. This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component.

Look for small, young, tender organic fennel bulbs. Delicious, Quick Side Dishes Thanksgiving Gratins Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top. Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. You can cook Fennel Gratin using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fennel Gratin

1. It's 6 of fennel bulbs, outer layer removed and cut into 1/4 inch slices.
2. It's 1 tsp of salt.
3. It's of white pepper.
4. You need 1/2 c of heavy cream.
5. Prepare 1/2 c of grated gruyere cheese.

This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight. Remove the stalks from the fennel and cut the bulbs in half lengthwise. The liquid will not submerge the endive at first, and that's okay. Trim the fennel tops, then cut into wedges.

Fennel Gratin step by step

1. Preheat the oven 180 C.
2. Bring a pot of salted water to a boil and blanch the slices fennel for 5 minutes.
3. Drain, toss with salt and pepper and spread in a buttered gratin dish..
4. Pour cream, toast to coat, and then settle the fennel into an even layers.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil, sprinkle the grated cheese over the top and slip under the broiler until the cheese is brown to a crips coating, about 3 minutes..
7. Let it cool and serve.

Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. If you've never tried fennel, but want to, this is the dish for you. Remove the gratin from the oven. Let cool, then cover and refrigerate.