Recipe(tried): Layered Fennel Bake with Bechamel Sauce (Sketchy recipe #1!)

This was unbelievable, we learned to make it at the cooking class in Tuscany. I have made it since coming home, also. I did not like fennel before I tried this. Warning! This is NOT low fat OR low carb OR low anything!! It tastes WONDERFUL! I have fennel in the garden just ready to pull, can't wait! (I know, why would I grow fennel if I didn't like it? It's pretty!)The amounts are sketchy, it's just one of those recipes, you use as much as you are hungry for!

LAYERED FENNEL BAKE

2 to 3 fennel bulbs, cleaned. Use the white bulb part only, and cut each bulb into 1/4s or 1/6s. Try to keep layers of each section together.
Flour seasoned with salt and pepper
Olive oil for frying
Medium thick Bechamel sauce (white sauce)(Besciamella if you are practicing your Italian!) (recipe follows)
Grated Parmesan or Pecorino cheese

Place fennel 1/4s in a steamer and steam until just tender. Handle gently, you want to try to keep layers of each section together.

Preheat oven to 375.

Let fennel cool until it's cool enough to handle. Dredge each section in flour and fry in a bit of olive oil on all sides until golden brown, but not too dark brown. Layer in an oiled casserole dish with Bechamel sauce. One or two layers, doens't matter. Sprinkle with grated cheese and bake uncovered at 375 degrees F. for 30 minutes. OH, MY, GOSH! It's sooo good!

Bechamel Sauce

4 Tablespoons flour
4 Tablespoons butter
2 cups of milk (about)
Salt and pepper to taste

Melt the butter in a heavy saucepan over medium heat taking care not to let it brown. Whisk in the flour and stir until well blended. Do not let brown. Gradually stir in milk. (some books advise using hot milk at this step to avoid lumps)Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Simmer over very low heat for about 5-8 minutes stirring constantly.(You're cooking out the flour taste) Season with salt and pepper to taste. Makes about 2 cups of sauce.