Fennel gratin

Ingredients

• 1 fennel bulb
• 30 ml Ricard (or other kind of anise liquor)
• 3 eggs
• 100 gram creme fraiche
• 150 ml cream
• 200 gram grated Gouda cheese
• pepper and salt to taste
• butter for coating

Kitchen equipment needed

• oven dish (18 cm – 7 inch)
• silicone kitchen brush
• cutting board & chef’s knife
• small pan
• sieve
• large bowl
• whisk

Preparation — 10 minuten

FILL a small pan with water and salt and bring to a boil. REMOVE the greens parts and the hard middle part of the fennel bulb and clean the outer leaves if needed. CHOP the fennel in quite small pieces and cook them for a few minutes.

PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.

DRAIN the fennel pieces and let them cool off slightly. COAT the oven dish with butter.

COMBINE eggs, creme fraiche, cream, anise liquor and a handful of grated cheese in the large bowl until you’ve reached a smooth mixture. ADD the fennel pieces and season with pepper and salt.

Baking the fennel gratin — 30 minuten

POUR the mixture into the prepared oven dish and top it off with the rest of the cheese. BAKE the fennel gratin in the oven for 30 minutes, or until the cheese is beautifully golden brown. We enjoyed this lovely gratin as a side dish with a piece of fish. You can also use smaller oven dishes to create individual gratins. Enjoy!

Fennel gratin Ohmydish anise liquor, butter, cream, creme fraiche, egg, fennel, fennel bulb, french liquor, gouda, grated cheese, gratin, pastis de marseille, pepper, ricard, salt Lunch, Main course, Side dishes World Lovely side dish to serve with fish, or serve as a vegetarian dish. Fennel gratin is cheesy and has a lovely anise taste. Ready in 40 minutes. 4 personen

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