Fennel and Kale Gratin with Parmesan Croutons

Fennel and Kale Gratin with Parmesan Croutons

  • Preparation 45 min
  • Cooking 1 h
  • Makes 6 to 8 servings
Featured in RICARDO Magazine (WINTER 2016)
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Ingredients

  • Croutons

    • 1 1/2 cups (150 g) diced day-old bread
    • 1 clove garlic, chopped
    • 3 tbsp (45 ml) olive oil
    • 1/4 cup (25 g) grated Parmigiano-Reggiano cheese
    • 2 tbsp chopped fennel fronds
  • Fontina Cheese Béchamel

    • 3 tbsp (45 g) butter
    • 3 tbsp (25 g) flour
    • 1 1/2 cups (375 ml) milk
    • 1 1/2 cups (150 g) grated fontina or Gruyère cheese
    • 1 pinch ground nutmeg
    • 1 pinch cayenne pepper
  • Gratin

    • 3 fennel bulbs, halved and thinly sliced
    • 1 onion, chopped
    • 2 tbsp butter
    • 2 cloves garlic, chopped
    • 1/2 cup (125 ml) chicken broth
    • 8 cups (225 g) kale leaves, blanched and coarsely chopped
    • Salt and pepper

Preparation

  • Croutons

  • Fontina Cheese Béchamel

  • Gratin

Personal Note