Name: Fennel and Kale Gratin with Parmesan Croutons
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 - 8 servings
Ingredients: 1 ½ cups (150 g) diced day-old bread; 1 clove garlic, chopped; 3 Tbsp (45 mL) olive oil; ¼ cup (25 g) grated Parmigiano-Reggiano cheese; 2 Tbsp chopped fennel fronds; 3 Tbsp (45 g) butter; 3 Tbsp (25 g) flour; 1 ½ cups (375 mL) milk; 1 ½ cups (150 g) grated fontina or Gruyere cheese; 1 pinch ground nutmeg; 1 pinch cayenne pepper; 3 bulbs fennel, halved and thinly sliced; 1 onion, chopped; 2 Tbsp butter; 2 cloves garlic, chopped; ½ cup (125 mL) chicken broth; 8 cups (225 g) kale leaves, blanched and coarsely chopped; Salt and pepper

Fennel and Kale Gratin with Parmesan Croutons

Prep Time

45 min

Cook Time

Yields

6 - 8 servings

Courtesy of RICARDO Magazine.

ingredients

Croutons

1 ½

cups (150 g) diced day-old bread

clove garlic, chopped

Tbsp (45 mL) olive oil

cup (25 g) grated Parmigiano-Reggiano cheese

Tbsp chopped fennel fronds

Fontina Cheese Bechamel

Tbsp (45 g) butter

Tbsp (25 g) flour

1 ½

cups (375 mL) milk

1 ½

cups (150 g) grated fontina or Gruyere cheese

pinch ground nutmeg

pinch cayenne pepper

Gratin

bulbs fennel, halved and thinly sliced

onion, chopped

Tbsp butter

cloves garlic, chopped

cup (125 mL) chicken broth

cups (225 g) kale leaves, blanched and coarsely chopped

Salt and pepper

Ingredient Substitution Guide

directions

Step 1

In a skillet over medium-high heat, brown the bread in the oil. Add the garlic and continue cooking for 1 minute. Season with salt and pepper. Remove from the heat. Add the Parmesan cheese and fennel fronds. Set aside.

Step 2

In a small saucepan, melt the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and bring to a boil, whisking constantly. Let simmer for about 2 minutes. Remove from the heat and stir in the cheese, nutmeg and cayenne pepper. Cover and set aside.

Step 3

In a large skillet over medium-high heat, brown the fennel and onion in the butter for 20 minutes. Add the garlic and broth and continue cooking for about 15 minutes or until the fennel is tender and lightly caramelized and the mixture is almost dry. Adjust the seasoning.

Step 4

With the rack in the middle position, preheat the oven to 450°F (225°C).

Step 5

In a large baking dish, spread half the fennel mixture and half the kale. Drizzle with half the béchamel sauce. Repeat with the remaining fennel, kale and sauce. Top with the croutons.

Step 6

Bake for 15 minutes. Finish under the broiler until the croutons are golden brown.

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Fennel and Kale Gratin with Parmesan Croutons