Baked Fennel Au Gratin

Recipe Ingredients

2		Fennel bulbs - (1 lb ea)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	164g / 5.8oz	Unsalted butter - plus
1 teaspoon	5ml	Unsalted butter
3 tablespoons	45ml	Atkins Bake Mix
1 cup	237ml	Cream
1/2 cup	73g / 2.6oz	Shredded Gruyere or Swiss cheese - (4 oz)
2 tablespoons	30ml	Parmesan cheese

Recipe Instructions

Heat oven to 375 degrees. Trim fennel leaving 1-inch stalks. Quarter bulbs, remove center core. Cut crosswise into 1/4-inch slices. Place fennel in a saucepan, add 1/2 cup water, and cook over medium heat 10 minutes, until just tender. Drain fennel and sprinkle with salt and pepper.

Grease a shallow 2-quart baking dish with 1 teaspoon butter. Transfer fennel to dish, pressing down to form an even layer.

In a medium saucepan melt butter. Stir in bake mix; cook 2 minutes. Pour in cream. Bring to a boil; cook 5 minutes until slightly thickened. Add Gruyere cheese; stir until melted. Pour sauce evenly over fennel. Sprinkle dish with Parmesan cheese. Cover with foil and bake 15 minute; uncover and bake 15 minutes more until golden brown and bubbly.

Source:
"Atkins Cookbook at http://atkinscenter.com"

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