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Cauliflower and Fennel Gratin

Charles E. Walton IV
Yield Makes 8 servings
This dish is also beautiful baked in individual ramekins. Prep: 20 minutes, Cook: 9 minutes, Bake: 20 minutes.

Ingredients

  • 1/4 cup butter
  • 1 head cauliflower, broken into florets (about 2 pounds)
  • 1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup whipping cream
  • 1 cup (4 ounces) shredded Gruyère, Comté, or Swiss cheese
  • 2/3 cup coarse fresh breadcrumbs
  • 1/4 cup grated Parmesan

How to Make It

  1. Preheat oven to 450º. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 minutes. Add fennel slices, and sauté 4 to 5 minutes or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.

  2. Spoon into a 2-quart gratin or baking dish. Pour cream over mixture. Sprinkle with remaining ingredients.

  3. Bake at 450º for 20 minutes or until top is browned and crispy.