Fennel And Leek Gratin

• 4 None baby fennel bulbs (1 1/4 lbs), quartered, fronds reserved and chopped
• 1 medium leek, thinly sliced
• 1 1/2 cups light cream
• 1/2 cup milk
• 3 tbsp butter
• 2 tbsp flour
• 1/2 cup grated Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup stale breadcrumbs

1. Combine fennel, leek, cream and milk in a large saucepan on medium heat. Simmer with lid on for 15 mins, or until fennel is tender. Using a slotted spoon, transfer fennel and leek to 6 shallow 1-cup baking dishes. Reserve cream mixture.
2. Preheat the oven to 425u0b0F. Melt butter in same pan. Add flour and stir for 2 mins, or until mixture bubbles and thickens. Gradually stir in hot cream mixture. Continue stirring until sauce boils and thickens. Season to taste.
3. Pour sauce over fennel mixture and sprinkle with combined cheeses, breadcrumbs and fennel fronds.
4. Bake for 15 mins, or until lightly browned.

baby fennel, light cream, milk, butter, flour, cheddar cheese, parmesan cheese, stale breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/34972 (may not work)