I love fennel prepared in every way, both raw and cooked. These Gratinated Fennel with Bechamel Sauce are really tasty. I haven’t boiled them beforehand, so the oven cooking time is slightly longer, but I like them better this way because they stay crunchier.
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Here are some recipes with fennel:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs fennel (cleaned, about ten not too large ones)
- 1.5 cups bechamel sauce
- 1.75 oz Montasio cheese
- to taste fine salt
- to taste olive oil
Steps
Wash and clean the fennel, removing the outer leaves that are tougher and any strings.
Now cut the fennel into wedges. Mine weren’t particularly large, so I divided some into four and others into six wedges.
Line a baking dish of 10 inches in diameter with parchment paper and place the fennel wedges on top. Now season with a bit of salt and oil.
Pour the bechamel sauce over the top, trying to cover them as much as possible.
Now grate plenty of Montasio cheese over the top. You can also opt for Parmesan or any other hard cheese that you can easily grate to your liking.
Bake at 356°F for about 45 minutes. During the last 10 minutes, let them gratinate, but check often to avoid burning the fennel.
Tips and Advice
The Gratinated Fennel with Bechamel Sauce is a really tasty side dish. I preferred not to blanch them beforehand, so the oven cooking time is slightly longer. Here are more fennel recipes for you:
Pan-Fried Fennel with Anchovies
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