Finocchi Gratinati al Forno
4 -6 servings
This Italian fennel casserole is the perfect side dish for special occasions. It is called finocchi gratinati in Italy and is mostly served as a side for roasted meats.
Equipment
- 1 9×11-inch (22×28 cm) baking dish
Ingredients
- 3 medium fennel bulbs
- 2 ½ cups homemade besciamella sauce
- 1 cup Fontina cheese, shredded (or substitute with mozzarella)
- 2 Tablespoons butter (melted)
- 4 Tablespoons parmigiano-reggiano cheese (grated)
- salt (to taste)
For the bake
Instructions
- Cut the stalks and fronds off the fennel then cut the bulbs into wedges. Using the tip of a knife carefully remove the core.
- Cook fennel in plenty of salted water for 15-20 minutes or until nicely soft. Place on a colander to drain and allow to slightly cool down.
- Preheat your oven to 350°F/180°C and generously butter a baking dish.
- Arrange a layer of fennel on the bottom of your baking dish and top with half of the besciamella sauce.
- Spread the sauce to cover well the fennel and add ⅓ of the asiago cheese, the sprinkle with parmigiano-reggiano cheese.
- Make one more layer of fennel and top with the remaining besciamella sauce and cheese.
- Bake for 15-20 minutes or until the cheese on top is golden and bubbly.
Notes
- Don’t throw away the fronds, chop them and use them to sprinkle over the dish for presentation or save them and freeze for soups or salads.
- You can add other vegetables to this finocchi gratinati dish and make it richer, think of mushrooms, diced zucchini, or peas. Slightly sauté them with oil or butter before combining with the fennel.
Nutrition Information
Serving: 1 serving as side | Calories: 240kcal