Fennel au gratin with béchamel sauce in the oven


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How to make fennel au gratin with béchamel, a recipe in the oven that plans to fry them first in butter, then to wet them little by little with milk and finally sprinkle them with grated Parmesan cheese.


Ingredients for 4 people

- 750 of fennel from 6 to 8, depending on the size

- 1 glass of milk


- 40 g of butter

- 3 tablespoons of grated Parmesan

- 1 dl of bechamel


- little butter for the baking dish

- salt

How to prepare fennel au gratin with bechamel

Remove the hardest leaves from the fennel, cut them into small wedges and scald them in boiling salted water for ten minutes.


Drain the fennels and fry them in a pan with forty grams of butter, pour the milk little by little and after a quarter of an hour of cooking transfer them to a buttered baking dish.

Spread the three spoons of grated Parmesan over the fennel and then cover the whole surface with the bechamel.

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Transfer the dish to a hot oven for about fifteen minutes, until the surface is golden brown, then serve immediately on the table.

Potato Al Forno | Jamie Oliver (February 2024)


Tags: Side Dishes
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