Simple Way to Prepare Gordon Ramsay Fennel Gratin

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fennel gratin. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Fennel Gratin is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Fennel Gratin is something that 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 recipe, we have to prepare a few components. 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. Get 6 fennel bulbs, outer layer removed and cut into 1/4 inch slices
2. Prepare 1 tsp salt
3. Take white pepper
4. Get 1/2 c heavy cream
5. Get 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.

Instructions 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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