BELL PEPPER GRATIN WITH FENNEL AND PORTOBELLO MUSHROOMS
I used some Allrecipes inspiration to create this dish, as well as some of the process I used to make my zucchini gratin. It's a perfect Christmas side dish or an everyday entrée! You can use any color bell pepper or combination you like.
Provided by Chef AidF
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.
- Meanwhile, melt butter in a skillet over medium heat and cook portobello mushrooms and fennel until fennel is golden, 10 to 15 minutes. Add garlic during the last minute of cooking.
- Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).
- Chop bell peppers into pieces and add to the mushroom mixture in the skillet. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in 1/2 of the Gruyere cheese. Remove from heat and stir until cheese has melted.
- Add 1/2 of the vegetable saute mixture to a baking dish. Sprinkle with a couple of tablespoons Gruyere cheese and season with salt, pepper, and nutmeg. Add the remainder of the vegetable mixture and add chicken broth to prevent the gratin from creating air bubbles. Top with remaining Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Garnish with fennel fronds.
- Bake in the preheated oven until gratin is bubbly and golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 11.2 g, Cholesterol 88.3 mg, Fat 27.2 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 16.6 g, Sodium 279.3 mg, Sugar 1.8 g
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Md Nasirul Houk Nasirul
[email protected]This gratin is a bit too complicated to make. I think I'll try a simpler recipe next time.
Abubakar Marah
[email protected]This gratin is a bit bland. I think I'll add more spices next time.
youssef max gaming mc
[email protected]This gratin is a bit too cheesy for me. I think I'll use less cheese next time.
Chamal Liyanage
[email protected]This gratin is a bit pricey to make, but it's worth it for a special occasion.
Nankyanzi Rachel
[email protected]This gratin is perfect for a crowd. It's a hearty and flavorful dish that everyone will enjoy.
Salman rain
[email protected]This gratin is a great make-ahead dish. You can prepare it in advance and then bake it when you're ready to serve.
OBAK RAY
[email protected]This gratin is easy to make, even for beginners. Just follow the recipe step-by-step and you'll have a delicious dish in no time.
Sabah Moriqi 1
[email protected]The bell peppers and mushrooms are roasted to perfection in this gratin. They're tender and juicy.
Bruna stephany
[email protected]I love the creamy cheese sauce in this gratin. It's so rich and flavorful.
Ahmed young
[email protected]This gratin is a great way to use up leftover vegetables. I had some leftover bell peppers and mushrooms in my fridge, and this recipe was the perfect way to use them up.
Jackray Laneab
[email protected]I'm not a big fan of fennel, but I decided to give this recipe a try anyway. I'm glad I did! The fennel flavor was subtle and complemented the bell peppers and mushrooms perfectly.
Siraj Ali Almani
[email protected]The bell pepper gratin was a hit at my last dinner party. Everyone raved about the creamy sauce and the tender vegetables. I'll definitely be making this dish again!
Shamim Mia
[email protected]This gratin is perfect for a special occasion or a weeknight meal. I served it with a side of roasted vegetables and a glass of white wine. It was absolutely delicious!
Kaydian Laing
[email protected]I love how versatile this recipe is! I didn't have any portobello mushrooms on hand, so I used cremini mushrooms instead. I also added some chopped sun-dried tomatoes to the sauce for a pop of color and flavor.
Sadiq Ishaq
[email protected]The recipe was easy to follow, but my gratin didn't turn out as cheesy as I expected. I think I might have used a lower-fat cheese, which made the sauce less creamy.
Philani Mthabela
[email protected]The bell pepper gratin was a bit bland for my taste, even though I added extra spices. I think next time I'll try using a different type of cheese or adding some chopped herbs to the sauce.
Mary Hunter
[email protected]This dish was surprisingly easy to make, considering how impressive it looks. I had never cooked with fennel before, but it paired really well with the bell peppers and mushrooms. The gratin was a hit with my family and friends.
NirloX
[email protected]I'm a big fan of bell peppers, and this gratin was a great way to enjoy them. The fennel and mushrooms added a nice depth of flavor, and the cheese sauce was incredibly creamy and rich. I served it with a side salad for a light and healthy meal.
Shani Nagra
[email protected]This bell pepper gratin was an absolute delight! The combination of fennel, portobello mushrooms, and creamy cheese sauce was divine. I followed the recipe precisely, and the dish turned out perfectly. A definite keeper!