Fennel and Tomato Gratin

Rinse the fennel in cold water, pat dry, remove woody bottom and any bracts, setting aside any beautiful greenery. Cut the bulbs in half. Cook in not too much salted water or over steam until crisp. Drain, reserving the necessary mass of vegetable broth. Cool the fennel slightly, then cut into slices.

While the fennel is cooking, dip the tomatoes briefly in boiling water, peel, quarter and core. Season lightly with salt. In a small pan, melt the butter. Add the flour and cook briefly until soft. While stirring, slowly add the vegetable stock. Add the cream. Let the sauce boil and simmer on low heat for 10 minutes.

In the meantime, chop the fennel greens. Add half of them to the sauce. Add the Sbrinz and season the sauce with salt and freshly ground pepper. Cut the ham into strips.

Generously butter a baking dish. Layer the fennel slices alternately with the tomatoes, sprinkling the ham strips and the remaining fennel greens in between.

Spread the sauce evenly over the top.

Meanwhile, bake the fennel and tomato gratin in the oven heated to 180 °C on the second rack from the bottom for 30 to 35 minutes.

If you wish to add a side dish, boiled potatoes or possibly bouillon rice go well with it.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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