Fennel au gratin with cream is a simple and tasty side dish to serve during the holidays and on any occasion. I have dusted off an old recipe that my grandmother used to make; she didn’t use béchamel but cream with lots of Parmesan, a sprinkle of breadcrumbs, and baked it.
They are very creamy, good on their own or accompanied by a main dish, perfect for this holiday period. You can cook this dish in both the traditional oven and the air fryer, and the result will be impeccable.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
Ingredients
- 2 fennel (large)
- 7/8 cups cooking cream (also rice cream for lactose intolerant)
- to taste grated Grana Padano
- to taste breadcrumbs
- to taste olive oil, salt, ground black pepper
Steps
Clean and wash the fennel well, then cut them into wedges, neither too thick nor too thin.
Cook the fennel in salted boiling water for about 10-15 minutes. Once cooked, drain them well.
Put them in a bowl and add the cooking cream, 4-5 tablespoons of grated cheese, salt, and ground black pepper to taste.
Mix the ingredients well, then transfer them to a greased baking dish with a light sprinkle of breadcrumbs.
Sprinkle a thin layer of breadcrumbs over the creamy fennel, a sprinkle of grated cheese, drizzle with a little olive oil, and bake in the oven at 390°F for 25-30 minutes until golden brown.Same temperature and cooking time if you want to cook them in the air fryer.
