Ingredients:

  • 2 large fennel bulbs, fronds removed and thinly sliced (about 600g)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups whole milk, warmed (710ml)
  • 1/2 cup grated Gruyere cheese (50g)
  • Salt and freshly ground white pepper to taste
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup panko breadcrumbs (15g)
  • 2 tablespoons unsalted butter, melted (28g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent. Add garlic and cook for another minute until fragrant. Add sliced fennel, nutmeg, salt, and pepper. Cook, stirring occasionally, until fennel is tender-crisp and lightly caramelized. Remove from heat.
  2. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in warm milk, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon. Stir in nutmeg, Gruyere cheese, salt, and white pepper. Remove from heat.
  3. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  4. Spread the cooked fennel mixture evenly in the prepared baking dish. Pour the béchamel sauce over the fennel.
  5. In a small bowl, combine Parmesan cheese, panko breadcrumbs, and melted butter. Mix well.
  6. Sprinkle the Parmesan crumble evenly over the béchamel sauce.
  7. Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbly. Let stand for 5-10 minutes before serving.