Reviewed: Apr. 28, 2012

definitely need to chop the fennel or cook it extra long.

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Reviewer:

Muh-Manda

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Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Mar. 6, 2012

Good recipe. We substituted Philadelphia Cooking Cream Italian Cheese & Herb for the creme fraiche. Came out a little dry, although we cut the recipe in half. I'd try it again.

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Reviewer:

Liza

Reviewed: Feb. 12, 2012

I recently moved to Italy where Fennel is in abundance. Wanting to try it this sounded good. It was excellent. I only made some minor changes. I sauteed the fennel in olive oil instead of butter. Added salt and pepper and instead of cream fraiche and half & half I used a new product (Philadelphia cooking cream) the entire container. I also added panko bread crumbs on the top with the parmesan cheese. I baked it all in my skillet since it can go from stove to oven. Why dirty another dish?

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Reviewer:

dragonlady

Cooking Level: Expert

Reviewed: Oct. 16, 2011

Here's a less fatty alternative: I used a 2" slice of block cream cheese melted into 1/2 cup of fat-free sour cream, and topped it with Parmesan. That is much less sauce than this recipe says, but OOH yummy! I will be making this again and again :)

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Reviewer:

phoebes

Cooking Level: Expert

Reviewed: Apr. 14, 2011

Great!! Easy cheesy goodness!

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Reviewer:

RebekahMcd

Reviewed: Mar. 1, 2011

I was a little disappointed with this. It was bland, a little dry, and visually unappealing. I increased the creme fraiche/ heavy cream slightly and added spinach for what I hoped would be additional flavor. The creme fraiche/ cream slightly curdled and got dry with open baking in the oven, and I can't imagine that this was the original intent. I feel like this was somewhat of a waste of good produce.

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Reviewer:

INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 17, 2011

I used flavored cooking creme instead of creme fraiche. Tatsed pretty good.

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Reviewer:

VIVNIDHI

Reviewed: Jan. 17, 2011

Not quite sure what I did wrong. I used sour cream instead of creme fraiche as others had and baked as instructed. All the fats separated during baking and the end results look like curdled cheese. It didn't look or taste appetizing.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

I was part of a CSA & received a bunch of fennel but had no idea what to do with it. I made this recipe for a dinner night with friends and everyone was so impressed by how good it was. If I ever end up with that much fennel again I'd definitely make it again!

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