A sprinkling of fresh breadcrumbs gives these easy individual gratins a crispy top. Serve them with steak, roasted chicken, or pork tenderloin.

Micol Negrin
Recipe by Cooking Light April 2005

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Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 gratin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Arrange fennel on a baking sheet coated with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 40 minutes or until fennel is crisp-tender, stirring occasionally.

  • Reduce oven temperature to 375°.

  • Combine fennel, remaining 1/4 teaspoon salt, and the Homemade Ricotta Cheese, tossing well. Divide mixture evenly among 6 (4-ounce) gratin dishes or ramekins coated with cooking spray.

  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Combine breadcrumbs, tarragon, and pepper, tossing well. Sprinkle about 2 tablespoons breadcrumb mixture over each gratin dish. Bake at 375° for 20 minutes or until golden.

Nutrition Facts

107 calories; calories from fat 30%; fat 3.6g; saturated fat 2g; mono fat 1g; poly fat 0.1g; protein 7.5g; carbohydrates 12g; fiber 3g; cholesterol 11mg; iron 0.9mg; sodium 380mg; calcium 177mg.
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