Ingredients with Measurements:
- 2 large fennel bulbs, sliced thinly
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Erborinato di Artavaggio cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Add the salt, pepper, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
4. Add the grated Erborinato di Artavaggio cheese to the sauce and stir until melted.
5. In a large baking dish, arrange the sliced fennel in a single layer. Pour the cheese sauce over the fennel, making sure it is evenly distributed.
6. Sprinkle the breadcrumbs over the top of the gratin.
7. Bake for 30-35 minutes, or until the fennel is tender and the top is golden brown.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 18g
- Protein: 12g
Substitutions for ingredients:
- Erborinato di Artavaggio cheese can be substituted with Gorgonzola or Roquefort cheese.
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
Variations:
- Add sliced onions or garlic to the fennel for extra flavor.
- Top the gratin with chopped fresh herbs, such as parsley or thyme.
Tips and tricks:
- Make sure to slice the fennel thinly so it cooks evenly.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- If the gratin is browning too quickly, cover it with foil and continue baking.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Paprika
Pairings:
- Serve with a green salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the fennel is not tender after baking, cover the gratin with foil and continue baking until tender.
Food safety advice:
- Make sure to wash the fennel thoroughly before slicing and cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Erborinato di Artavaggio is a blue cheese from the Lombardy region of Italy. It is made from cow's milk and has a tangy, slightly sweet flavor.
Flavor profiles:
- Creamy, tangy, slightly sweet
Serving suggestions:
- Serve as a side dish or main course with a salad or roasted vegetables.
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Region: Italian