Finocchi Gratinati al Forno

Ingredients

• 3 medium fennel bulbs
• 2 1/2 cups homemade besciamella sauce
• 1 cup Fontina cheese, shredded (or substitute with mozzarella)
• 2 Tablespoons butter (melted)
• 4 Tablespoons parmigiano-reggiano cheese (grated)
• salt (to taste)

Instructions

1. 1

   Cut the stalks and fronds off the fennel then cut the bulbs into wedges. Using the tip of a knife carefully remove the core.

2. 2

   Cook fennel in plenty of salted water for 15-20 minutes or until nicely soft. Place on a colander to drain and allow to slightly cool down.

3. 3

   Preheat your oven to 350°F/180°C and generously butter a baking dish.

4. 4

   Arrange a layer of fennel on the bottom of your baking dish and top with half of the besciamella sauce.

5. 5

   Spread the sauce to cover well the fennel and add ⅓ of the asiago cheese, the sprinkle with parmigiano-reggiano cheese.

6. 6

   Make one more layer of fennel and top with the remaining besciamella sauce and cheese.

7. 7

   Bake for 15-20 minutes or until the cheese on top is golden and bubbly.