Ingredients with Measurements:
- 2 medium fennel bulbs, thinly sliced
- 1/2 cup Geitost cheese, grated
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Melt the butter in a large skillet over medium heat.
3. Add the sliced fennel to the skillet and sauté for 5-7 minutes, or until the fennel is tender.
4. In a separate bowl, mix together the grated Geitost cheese, heavy cream, breadcrumbs, salt, and black pepper.
5. Add the cooked fennel to the cheese mixture and stir until well combined.
6. Pour the mixture into a baking dish and bake for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 15g
Protein: 7g
Substitutions for ingredients:
- Geitost cheese can be substituted with any other type of cheese that melts well, such as cheddar or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced onions or garlic to the fennel mixture for extra flavor.
- Top the gratin with sliced almonds or chopped herbs before baking.
- Use different types of cheese, such as blue cheese or goat cheese, for a different flavor profile.
Tips and tricks:
- Make sure to slice the fennel thinly so it cooks evenly.
- If the top of the gratin is browning too quickly, cover it with foil for the remaining baking time.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or asparagus would be a great side dish for this gratin.
Troubleshooting advice:
If the gratin is too dry, add a splash of milk or cream before baking. If it is too wet, add more breadcrumbs.
Food safety advice:
Make sure to wash the fennel thoroughly before slicing and cooking.
Food history:
Geitost cheese is a traditional Norwegian cheese made from goat's milk.
Flavor profiles:
This gratin has a creamy, cheesy flavor with a slightly sweet and nutty taste from the Geitost cheese.
Serving suggestions:
Serve this gratin as a side dish with roasted meat or fish, or as a main dish with a side salad.
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Region: Norwegian