Baked Fennel Au Gratin

Baked Fennel Au Gratin
Baked Fennel Au Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    fennel bulbs - (1 lb ea)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/2

    stick unsalted butter plus

  • 1

    teaspoon unsalted butter

  • 3

    tablespoons Atkins Bake Mix

  • 1

    cup cream

  • 1/2

    cup shredded Gruyere or Swiss cheese - (4 oz)

  • 2

    tablespoons Parmesan cheese

Directions

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. This recipe yields 6 servings. Carbohydrates: 13 grams Net Carbs: 8 grams Fiber: 5 grams Protein: 8 grams Fat: 27.5 grams Calories: 326

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