Fennel Gratin With Robiola

• 2 fennel bulbs, trimmed of stalks
• 1 cup Bechamel sauce
• 4 oz. Fontina cheese, grated
• 8 oz. Robiola cheese
• 2 oz. fresh bread crumbs, lightly toasted under a broiler
• Salt, to taste
• Freshly ground black pepper, to taste

1. Preheat oven to 450F.
2. Bring 4 quarts water to boil and add 2 tablespoons salt.
3. Butter 4 small round (4-inch diameter) earthenware gratin or shallow sauce dishes.
4. Halve fennel bulbs and cut into 1/4-inch thick slices.
5. Place in boiling water and blanche until very tender, 8 to 10 minutes.
6. Drain in a colander over sink and set aside until cool enough to handle.
7. Mix tepid fennel with Bechamel Sauce and fontina and mix well.
8. Divide evenly among 4 gratin dishes and pat down with back of spoon.
9. Bake in top half of oven for 25 minutes until bubbling and hot.
10. Remove from oven.
11. Place 2-ounce dollop or square of robiola in center of each dish, sprinkle bread crumbs over robiola and place in oven 5 to 6 more minutes, until robiola is hot and soft and crumbs have melted in.
12. Remove.
13. Allow to stand 3 minutes before serving.

fennel bulbs, bechamel sauce, fontina cheese, robiola cheese, bread crumbs, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/6248 (may not work)