In this recipe, the sweetness of fennel goes perfectly with the flavor of the sauce and gives life to a classic first course in the Italian tradition. Serve as an accompaniment to a light main, because the gratin will play a leading role.

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Recipe Summary

prep:
15 mins
cook:
42 mins
additional:
5 mins
total:
1 hr 2 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and sprinkle with bread crumbs.

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add fennel wedges, cover, and steam until tender but still crisp, about 10 minutes. Drain and transfer to the baking dish.

  • Melt butter in a large skillet over medium heat. Stir in flour to make a soft paste. Gradually whisk in 1 1/2 cup plus 3 tablespoons milk; simmer until sauce is creamy and thick, 5 to 6 minutes. Season with salt, pepper, and nutmeg.

  • Pour sauce over fennel in the baking dish. Sprinkle Parmesan cheese on top.

  • Bake in the preheated oven until golden, about 20 minutes. Broil until top is browned, 2 to 3 minutes. Let stand before serving, about 5 minutes.

Nutrition Facts

227 calories; protein 7.4g 15% DV; carbohydrates 23.9g 8% DV; fat 12g 18% DV; cholesterol 33.3mg 11% DV; sodium 266mg 11% DV. Full Nutrition
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