Delicious and Creamy Finocchi al Gratin Recipe

Finocchi al Gratin, also known as Fennel Gratin, is a comforting and flavorful dish that combines the delicate flavors of fennel with a cheesy and creamy topping. This recipe is perfect for those who love a creamy and satisfying side dish or vegetarian main course. The fennel bulbs are blanched, then baked in a creamy sauce made with milk, Parmesan cheese, and bread crumbs. The result is a tender and aromatic fennel dish that is creamy, cheesy, and absolutely delicious. It can be served as a side dish for roasted meats or as a main course accompanied by a fresh salad.

Ingredients

• 4 fennel bulbs
• 2 cups milk
• 1 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Trim the tops and bottoms of the fennel bulbs and remove any tough outer layers.
4. Cut each fennel bulb in half lengthwise and remove the core.
5. Blanch the fennel in the boiling water for about 5 minutes, until tender.
6. Remove the fennel from the pot and drain well.
7. In a saucepan, heat the milk over medium heat until steaming but not boiling.
8. In a separate saucepan, melt the butter over medium heat.
9. Stir in the bread crumbs and cook for 2 minutes, until lightly toasted.
10. Remove from heat and stir in the grated Parmesan cheese.
11. Season with salt, pepper, and nutmeg (if using).
12. Place the blanched fennel bulbs in a baking dish and pour the milk over them.
13. Sprinkle the bread crumb and cheese mixture evenly over the fennel.
14. Bake for 20-25 minutes, until the top is golden brown and bubbly.
15. Serve hot as a side dish or main course.

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