Baked Fennel Au Gratin

2 fennel bulbs - (1 lb ea)
1/2 tsp salt
1/4 tsp freshly-ground black pepper 1/2 stick unsalted butter, plus
1 tsp unsalted butter
3 Tbs Atkins Bake
Mix 1 cup cream
1/2 cup shredded Gruyere or Swiss cheese - (4 oz)
2 Tbs Parmesan cheese

1Heat 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. 2Grease a shallow 2-quart baking dish with 1 teaspoon butter. Transfer fennel to dish, pressing down to form an even layer. 3In 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. 4Pour 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.


Servings: 6