Fennel in Mornay sauce

Ingredients
4 fennel bulbs
Half a litre of milk
50 g butter, plus a few knobs for the gratin
50 g Italian '00' flour
2 egg yolks
100 g grated grana
Salt and pepper
Nutmeg
I cut the fennel into slices about 1 cm thick and wash them thoroughly.

I steam or microwave them for about 15 minutes; they should be cooked but retain a little bite.

I make a classic béchamel.
I melt the butter.
I add the flour and cook for 5 minutes.
I add the boiling milk, mix thoroughly to remove lumps and let it boil for about 10 minutes, stirring continuously. I add salt, pepper and nutmeg.



I remove from the heat, wait a few minutes, then quickly stir in 2 egg yolks and 50 g grana.

The Mornay sauce is ready.

I drain the fennel thoroughly, pat it dry to remove any remaining water and arrange it closely together in a single layer in a buttered baking dish.

I pour over the sauce, covering it thoroughly, and sprinkle with the remaining 50 g grana and a few knobs of butter.
I bake in a hot oven at 180°C for about 20 minutes, until a golden crust forms.

Excellent as a side dish, or as a meal with cheeses and cured meats.