Baked Fennel Au Gratin Recipe

• 2 x fennel bulbs - (1 lb ea)
• 1/2 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/2 stk unsalted butter plus
• 1 tsp unsalted butter
• 3 Tbsp. Atkins Bake Mix
• 1 c. cream
• 1/2 c. shredded Gruyere or possibly Swiss cheese - (4 ounce)
• 2 Tbsp. Parmesan cheese

1. Heat oven to 375 degrees.
2. Trim fennel leaving 1-inch stalks.
3. Quarter bulbs, remove center core.
4. Cut crosswise into 1/4-inch slices.
5. Place fennel in a saucepan, add in 1/2 c. water, and cook over medium heat 10 min, till just tender.
6. Drain fennel and sprinkle with salt and pepper.
7. Grease a shallow 2-qt baking dish with 1 tsp.
8. butter.
9. Transfer fennel to dish, pressing down to create an even layer.
10. In a medium saucepan heat butter.
11. Stir in bake mix; cook 2 min.
12. Pour in cream.
13. Bring to a boil; cook 5 min till slightly thickened.
14. Add in Gruyere cheese; stir till melted.
15. Pour sauce proportionately over fennel.
16. Sprinkle dish with Parmesan cheese.
17. Cover with foil and bake 15 minute; uncover and bake 15 min more till golden and bubbly.
18. This recipe yields 6 servings.
19. Description: "The mild licorice taste of fennel goes beautifully with cheese."

salt, black pepper, butter, butter, atkins, cream, gruyere, parmesan cheese

Taken from cookeatshare.com/recipes/baked-fennel-au-gratin-74651 (may not work)