Fennel Gratin With Robiola

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Servings: 4 Difficulty: Advanced
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Creamy roasted fennel gratin topped with melted robiola cheese and toasted breadcrumbs.
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This elegant yet simple Fennel Gratin transforms mild, anise-flavored fennel into a luxurious side dish or light main. The fennel is blanched until tender, then combined with a rich béchamel sauce and sharp fontina cheese for a creamy base. The star of the show is the robiola, a soft Italian cheese that melts beautifully in the center of each portion, adding a tangy, buttery depth. Topped with lightly toasted breadcrumbs for texture, this gratin offers a perfect balance of soft, savory flavors and crisp crunch. ItâÂÂs an ideal choice for a sophisticated dinner party or a comforting weeknight meal, pairing wonderfully with roasted meats or a fresh green salad.

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Fennel Gratin With Robiola

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 15.5

Description

This elegant yet simple Fennel Gratin transforms mild, anise-flavored fennel into a luxurious side dish or light main. The fennel is blanched until tender, then combined with a rich b&# 195;©chamel sauce and sharp fontina cheese for a creamy base. The star of the show is the robiola, a soft Italian cheese that melts beautifully in the center of each portion, adding a tangy, buttery depth. Topped with lightly toasted breadcrumbs for texture, this gratin offers a perfect balance of soft, savory flavors and crisp crunch. ItâÂÂs an ideal choice for a sophisticated dinner party or a comforting weeknight meal, pairing wonderfully with roasted meats or a fresh green salad.

Ingredients

Directions

  1. Preheat oven to 450 degrees Fahrenheit (232ðC).
  2. Bring 4 quarts of water to a rolling boil and add 2 tablespoons of salt.
  3. Butter 4 small round (4-inch diameter) earthenware gratin dishes or shallow sauce dishes.
  4. Halve the fennel bulbs and cut into 1/4-inch thick slices.
  5. Place fennel slices in the boiling water and blanch until very tender, about 8 to 10 minutes.
  6. Drain fennel in a colander over the sink and set aside until cool enough to handle.
  7. Mix the cooled fennel with 1 cup of bechamel sauce and 4 ounces of grated fontina cheese until well combined.
  8. Divide the mixture evenly among the 4 gratin dishes and pat down firmly with the back of a spoon.
  9. Bake in the top half of the oven for 25 minutes until the mixture is bubbling and hot.
  10. Remove dishes from the oven.
  11. Place a 2-ounce dollop or square of robiola cheese in the center of each dish.
  12. Sprinkle 2 ounces of lightly toasted fresh bread crumbs over the robiola.
  13. Return to the oven for 5 to 6 minutes, until the robiola is hot, soft, and the crumbs have melted in.
  14. Remove from oven and allow to stand for 3 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.5mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.6g7%
Sugars 1.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fennel, gratin, robiola, fontina, bechamel, cheese, italian, side dish, vegetarian, comfort food, roasted, anise, breadcrumbs, dinner, easy, family meal, oven, creamy
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