Easiest Way to Prepare Jamie Oliver Fennel Gratin

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, fennel gratin. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Fennel Gratin is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Fennel Gratin is something which I’ve loved my entire life.

Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until. Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish. Remove the stalks from the fennel and cut the bulbs in half lengthwise.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fennel gratin using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fennel Gratin:

1. Make ready 6 fennel bulbs, outer layer removed and cut into 1/4 inch slices
2. Take 1 tsp salt
3. Make ready white pepper
4. Make ready 1/2 c heavy cream
5. Make ready 1/2 c grated gruyere cheese

For Easter Sunday, or any time of year, this Potato-Fennel Gratin Recipe is a crowd pleaser! If cooking for vegetarians, replace the Gruyère with Jarlsberg or a suitable comté and use vegetable stock. This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. If you've never tried fennel, but want to, this is the dish for you.

Steps to make Fennel Gratin:

1. Preheat the oven 180 C
2. Bring a pot of salted water to a boil and blanch the slices fennel for 5 minutes
3. Drain, toss with salt and pepper and spread in a buttered gratin dish.
4. Pour cream, toast to coat, and then settle the fennel into an even layers
5. Cover the dish with foil and bake for 30 minutes
6. Remove the foil, sprinkle the grated cheese over the top and slip under the broiler until the cheese is brown to a crips coating, about 3 minutes.
7. Let it cool and serve

This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with. Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make it a meal: Try this gratin with Bistro Beef Tenderloin and Potato Galette.

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