I used some Allrecipes inspiration to create this dish, as well as some of the process I used to make my zucchini gratin. It's a perfect Christmas side dish or an everyday entrée! You can use any color bell pepper or combination you like.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

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  • Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.

  • Meanwhile, melt butter in a skillet over medium heat and cook portobello mushrooms and fennel until fennel is golden, 10 to 15 minutes. Add garlic during the last minute of cooking.

  • Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).

  • Chop bell peppers into pieces and add to the mushroom mixture in the skillet. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in 1/2 of the Gruyere cheese. Remove from heat and stir until cheese has melted.

  • Add 1/2 of the vegetable saute mixture to a baking dish. Sprinkle with a couple of tablespoons Gruyere cheese and season with salt, pepper, and nutmeg. Add the remainder of the vegetable mixture and add chicken broth to prevent the gratin from creating air bubbles. Top with remaining Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Garnish with fennel fronds.

  • Bake in the preheated oven until gratin is bubbly and golden brown, 18 to 20 minutes.

Editorial Note:

For a vegetarian version replace the chicken stock with vegetable stock.

Nutrition Facts

322 calories; protein 10.4g 21% DV; carbohydrates 11.2g 4% DV; fat 27.2g 42% DV; cholesterol 88.3mg 29% DV; sodium 279.3mg 11% DV. Full Nutrition
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