Ingredients:
1 big Fennel
2 big potatoes
Bechamel Sauce
Parmigiano Cheese (grated)
Direction:
Wash and clean the fennels and potatoes. slice the fennels bulbs in 1/2 inch strips and potatoes into cubes.
Boil it in salted water for about 10 minutes.
In the meantime prepare the Bechamel Sauce (the recipe is below), using half doses for all the ingredients.
Lay the previously cooked fennel strips and potatoes cubes, after having drained them, in a baking pan and pour on top the bechamel sauce covering it entirely.
Sprinkle the grated parmiggiano cheese all over the fennel gratin.
Cook in the pre heated oven for about 20 minutes at 200 °C until the top is brown.
Serve it hot.
Light Bechamel Sauce (Besciamella, italian) is a bechamel without butter:
Ingredients:
40 gr flour
1 lt hot milk
Nutmeg
Salt
pepper
Direction:
Put the flour In a medium saucepan put then add little by little hot milk. Mix it well. Then add nutmeg
Stirring continuously,
Bring to boil the besciamella for no 3 minutes or until it became creamy.
Remove from heat and season with salt, pepper and parmiggiano grated.
