Fennel and Kale Gratin with Parmesan Croutons

Ingredients

• Croutons

  • 1 1/2 cups (150 g) diced day-old bread
  • 1 clove garlic, chopped
  • 3 tbsp (45 ml) olive oil
  • 1/4 cup (25 g) grated Parmigiano-Reggiano cheese
  • 2 tbsp chopped fennel fronds

• Fontina Cheese Béchamel

  • 3 tbsp (45 g) butter
  • 3 tbsp (25 g) flour
  • 1 1/2 cups (375 ml) milk
  • 1 1/2 cups (150 g) grated fontina or Gruyère cheese
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper

• Gratin

  • 3 fennel bulbs, halved and thinly sliced
  • 1 onion, chopped
  • 2 tbsp butter
  • 2 cloves garlic, chopped
  • 1/2 cup (125 ml) chicken broth
  • 8 cups (225 g) kale leaves, blanched and coarsely chopped
  • Salt and pepper