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Fennel Gratin with Robiola

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  • 2 Bulbs fennel trimmed of stalks
  • 1 c Bechamel sauce (white sauce)
  • 4 oz Fontina cheese,; grated
  • 8 oz Robiola cheese
  • 2 oz Fresh bread crumbs,; lightly toasted under broiler
  • Salt and pepper to taste


Preheat oven to 450 degrees.
Bring 4 quarts water to boil and add 2 tablespoons salt.
Butter 4 small round (4" diameter) earthenware gratin or shallow sauce dishes
Halve fennel bulbs and cut into 1/4-inch thick slices. Place in boiling water and blanche until very tender, 8 to 10 minutes. Drain in a colander over sink and set aside until cool enough to handle. Mix tepid fennel with bechamel sauce and fontina and mix well. Divide evenly among 4 gratin dishes and pat down with back of spoon.
Bake in top half of oven for 25 minutes until bubbling and hot. Remove from oven. Place 2 ounces. dollop or square of robiola in center of each dish, sprinkle bread crumbs over robiola and place in oven 5 to 6 more minutes, until robiola is hot and soft and crumbs have melted in. Remove. Allow to stand 3 minutes before serving.
Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5614
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 08:39:08 -0500
From: Meg Antczak <>