This recipe is right up there with the "Ballsy-onion gratin" from Jamie Oliver we had at Thanksgiving! Enjoy!
Fennel Gratin
4 - 6 fennel bulbs
salt
6 bacon slices, cut into 1-inch pieces
one onion
1/2 cup half and half
1/2 cup sour cream
3/4 cup shredded sharp white cheddar cheese
fresh parsley, chopped, for garnish
Preheat oven to 400 degrees. Butter an oven to table dish that will hold the fennel in a single layer.
Trim and discard lacy stems from the fennel bulbs, then quarter the bulbs and cut out and discard the tough triangular center. Bring a large pot of water to a boil and add salt. Add fennel and cook at simmer until tender when pierced with a sharp knife, about 20 minutes.
While fennel is cooking, sauté bacon pieces in a large, heavy skillet until browned and crisp. Drain on paper towels. Pour off all but one tablespoon drippings in the pan. Return pan to medium heat and add onions. Cook until softened and lightly browned, about 6 to 7 minutes.
Spread onions over the bottom of the buttered baking dish. Sprinkle bacon over the onions. Layer fennel in the dish and season with salt. Whisk half and half and sour cream; spoon over fennel. Sprinkle with cheese.
Bake gratin until hot and cheese begins to bubble and brown lightly, about 25 minutes. (Gratin can be prepared 6 hours ahead; cool, cover and refrigerate. Bring to room temperature 30 minutes before baking, then reheat in a preheated 350 degree oven until hot, 10 to 15 minutes).
Sprinkle with fresh parsley, if desired, before serving. Enjoy!
Fennel Gratin
4 - 6 fennel bulbs
salt
6 bacon slices, cut into 1-inch pieces
one onion
1/2 cup half and half
1/2 cup sour cream
3/4 cup shredded sharp white cheddar cheese
fresh parsley, chopped, for garnish
Preheat oven to 400 degrees. Butter an oven to table dish that will hold the fennel in a single layer.
Trim and discard lacy stems from the fennel bulbs, then quarter the bulbs and cut out and discard the tough triangular center. Bring a large pot of water to a boil and add salt. Add fennel and cook at simmer until tender when pierced with a sharp knife, about 20 minutes.
While fennel is cooking, sauté bacon pieces in a large, heavy skillet until browned and crisp. Drain on paper towels. Pour off all but one tablespoon drippings in the pan. Return pan to medium heat and add onions. Cook until softened and lightly browned, about 6 to 7 minutes.
Spread onions over the bottom of the buttered baking dish. Sprinkle bacon over the onions. Layer fennel in the dish and season with salt. Whisk half and half and sour cream; spoon over fennel. Sprinkle with cheese.
Bake gratin until hot and cheese begins to bubble and brown lightly, about 25 minutes. (Gratin can be prepared 6 hours ahead; cool, cover and refrigerate. Bring to room temperature 30 minutes before baking, then reheat in a preheated 350 degree oven until hot, 10 to 15 minutes).
Sprinkle with fresh parsley, if desired, before serving. Enjoy!
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