Fennel and leek gratin
Fennel and leek gratin
Ingredients
Fennel and leek gratin
- 4 (520g) baby fennel bulbs, trimmed, quartered, fronds reserved, chopped
- 1 (350g) leek, thinly sliced
- 1 1/2 cups (375ml) pouring cream
- 1/2 cup (125ml) milk
- 45 g butter
- 2 tbsp plain flour
- 1/3 cup (40g) coarsely grated cheddar cheese
- 1/3 cup (25g) finely grated parmesan cheese
- 2/3 cup (50g) stale breadcrumbs
Steps
Fennel and leek gratin
- In a large saucepan, combine fennel, leek, cream and milk. Simmer with lid on for about 15 minutes or until fennel is tender. Transfer fennel and leek to six shallow 1-cup (250ml) ovenproof dishes. Reserve cream mixture.
- Preheat oven to 220°C (200°C fan forced).
- Melt butter in same pan. Add flour and stir about 2 minutes or until mixture bubbles and thickens. Gradually stir in hot cream mixture. Continue stirring until sauce boils and thickens. Season to taste.
- Pour sauce over fennel, and sprinkle with combined cheeses, breadcrumbs and reserved fennel fronds. Bake for about 15 minutes or until browned lightly.