Fennel Gratin

1. Prepare Fennel Bulbs

Trim and cut 2 large or 3 medium fennel bulbs into wedges. Bring a pot of salted water to a boil and blanch the fennel for about 5 minutes, just enough to soften them slightly. Once done, remove the fennel while reserving ⅓ cup of the blanching liquid for later.

2. Make White Sauce

In a small heavy pot, melt 2 tablespoons of butter over medium heat. Once the butter has melted, sprinkle in 1½ tablespoons of flour. Stir this mixture continuously, allowing the flour to cook and form a roux. Gradually add ⅓ cup of milk and the reserved blanching liquid, whisking constantly to combine smoothly. Bring to a gentle boil, then reduce heat and let simmer for about 15 to 20 minutes.

3. Season Sauce

Once the sauce has reached the desired consistency, season it with salt, a pinch of ground nutmeg, and cayenne if you like a hint of heat. Stir in ½ cup of grated Parmesan cheese until it melts into the sauce.

4. Bake Fennel Gratin

Preheat your oven to 375°F. Butter a baking dish generously, then arrange the blanched fennel wedges in a single layer. Pour the prepared sauce over the fennel, ensuring they are well-coated. Bake for about 20 minutes, until the top is bubbling and golden brown.