Fennel gratin with béchamel and sausage. Fennel gratins can be made in a thousand ways: you can make them with béchamel sauce, or without it like milk-baked fennel. You can also make them Mediterranean-style in the oven or simply gratinated with only breadcrumbs and cheese. Today, however, I want to tell you about a fridge-cleanup recipe: fennel gratin with béchamel and sausage. I call it a fridge-cleanup because I made it with the few ingredients I had left over from the previous Sunday and little else: two fennel bulbs, some sausage and grated cheese, plus milk and flour. Are you looking for tasty cooked fennel recipes? Then this very simple and very delicious recipe is just for you! Let’s get to the kitchen and discover how to make fennel with béchamel and sausage, baked and gratinated. Before we start, if you want to keep up with all my other recipes, you can follow my Facebook page and my Instagram profile.
Also take a look at these fennel recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make fennel gratin with béchamel and sausage
- 2 fennel bulbs (fresh, large and bulbous)
- 3 1/3 cups milk
- 3 1/2 tbsp butter
- 4 1/2 tbsp all-purpose flour
- 1 cup grated Parmigiano (or Grana Padano)
- to taste salt
- to taste black pepper
- to taste nutmeg
- 2/3 lb sausage
Tools
- Baking dish
- Oven
- Stovetop
- Bowls
- Pot
Steps
Clean the fennel bulbs by removing the ends, the fronds and the tougher outer leaves, then cut them into wedges and immerse them in boiling water, cooking for 5–6 minutes. Drain them afterwards.
Or do as I do: place the fennel wedges in a bowl, pour in half a glass of water and cover with a plate or microwave-safe cling film. Then cook at 750W for 10 minutes and remove, keeping them covered and taking care not to burn yourself, especially from the steam.
While the fennel cooks, prepare a flavorful béchamel. Melt the butter in a pot and wait until it takes a light hazelnut color. Add the flour, stirring and letting it cook on the heat for about ten seconds, then, whisking quickly, add the milk little by little,
avoiding lumps. Finish with a light sprinkle of salt, pepper to taste and nutmeg, place over medium heat and let the sauce thicken (the béchamel should remain fairly fluid – a very thick béchamel is not recommended for this preparation). Off the heat, add the grated cheese and mix well.
With the fennel ready, spread one or two ladles of the cheesy béchamel in a baking dish, arrange the cooked fennel on top and add the sausage, removed from its casing and crumbled.
Cover with more béchamel and bake for 20–25 minutes at 392°F, removing from the oven when you see a golden, slightly charred crust forming, similar to the one on baked pasta. Let rest for about ten minutes before serving.
Storage and tips
Fennel gratin with sausage and béchamel is best enjoyed freshly made after a short rest. If you want to prepare it in advance, assemble it in the morning or the evening before, cover with cling film and bake shortly before serving.
Leftovers can be kept in the refrigerator for up to 2 days, well sealed in an airtight container, and reheated before consuming.
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