side dish recipe · #04659
Fontina Rosemary Fennel Artichoke Gratin
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 90 min
- Servings
- 8
- Difficulty
- Level 2
- Ingredients
- 9
Prep25 min
Cook55 min
Inactive10 min
Total90 min
Ingredients
- 2 cupsWhole Milk
- 2 tbspUnsalted Butter
- 2 tbspCornstarch
- 1 cupBreadcrumbs
- 1¼ lbFennel Bulb
- 10 ozArtichoke
- 4 ozFontina Cheese
- 1 tspRosemary
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C). Prepare the Fennel Bulb, Artichoke, slicing firm vegetables thinly so they cook evenly.
- Melt the Unsalted Butter in a saucepan. Whisk the Cornstarch into the Whole Milk, add it with the Fontina Cheese, Rosemary and Table Salt, and cook until the sauce lightly thickens.
- Layer the Fennel Bulb, Artichoke in a baking dish, pour the sauce over them, and cover with the Breadcrumbs. Bake for about 55 minutes until tender and browned, then rest the gratin for 10 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9.4 g
- Carbohydrates
- 23.6 g
- Fat
- 10.2 g
- Fiber
- 4.8 g
- Sodium
- 527.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.