Baked fennel gratin is made with onions and olive oil and topped with gruyere cheese, parmesan cheese, bread crumbs, and nutmeg.
fennel gratin
Roasted fennel goes well with Gruyère and Parmesan cheese. This easy gratin features fennel wedges baked with onion and stock and finished with a golden-brown topping of bread crumbs and cheese. If you want to impress, it’s the perfect holiday meal! For more fennel recipes, try this Stuffed Mushroom Fennel Quinoa and Grilled Fennel with Parmesan Cheese and Lemon.
I never cared about fennel until I tried cooking it with scallops in San Francisco a few years ago, but now I can’t get enough of it! , grilled, tossed into vegetable lasagna, or shaved into thin slices in salads. This healthy fennel gratin makes a great side dish for holidays like Christmas and Thanksgiving, or even random weeknights paired with chicken or seafood.
What does gratin mean?
Gratin is a simple, crispy dish topped with bread crumbs and cheese. Potato gratin is probably one of the most popular, but it’s a very versatile side that works well with many vegetables.
Ingredients for fennel gratin
- Fennel: Remove stems and leaves from 2 large fennel bulbs, leaving some leaves for garnish. Cut, quarter, and slice the woody core of the bulb.
- onion: Slice the yellow onion into 1/4-inch slices.
- salt and pepper season the vegetables
- stock: Vegetable or chicken stock works well. If you don’t have dashi, use broth.
- cheese: Grate half a cup each of Gruyere and Parmesan cheese.
- bread crumbs For crisp toppings
- nutmeg: Add just a touch of this warm spice to round out the flavor.
How to make fennel gratin
- Cook the fennel on the stove. Heat a 12-inch cast-iron or another oven-safe skillet over medium-low heat and drizzle with olive oil. Arrange fennel wedges in concentric circles in skillet and add onions. Sprinkle with salt and pepper.
- Bake the vegetables: Cook the vegetables for about 5 minutes, shaking the pan several times. When the mixture gives off a nice aroma, pour in the stock, transfer the skillet to the oven, and bake at 325°F for 45 minutes, until the fennel is tender.
- Make the cheese topping: While the gratin is baking, mix the bread crumbs, Parmesan cheese, Gruyère cheese, bread crumbs, nutmeg, remaining salt and pepper in a bowl.
- Add toppings. Remove dish from oven, raise temperature to 375°F, sprinkle cheese mixture on top, return to oven and bake for 15-20 minutes, until browned and crisp. Allow to cool and garnish with a few chopped fennel leaves. Leftovers can be refrigerated for up to 5 days.
More gratin recipes you’ll love:
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fennel gratin
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Baked fennel gratin is made with onions and olive oil and topped with gruyere cheese, parmesan cheese, bread crumbs, and nutmeg.
- 2 large fennel bulb, About 3 pounds total, stems and leaves removed (reserve some leaves for garnish)
- 1 small yellow onion
- 1 1/2 tablespoon Olive oil
- 1 1/2 tea spoon kosher salt and freshly ground black pepper, taste
- 3/4 cup vegetable soup or chicken soup
- 2 ounce About 1/2 cup grated Gruyère cheese
- 1 ounce About 1/2 cup finely grated Parmesan cheese
- 1/3 cup bread crumbs, or gluten-free bread crumbs
- 1/8 tea spoon freshly ground nutmeg
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Preheat oven to 325 degrees Fahrenheit.
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Remove, quarter, and slice the woody core of the fennel bulb. Slice them into 1/2 inch thick wedges.
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Slice the onion into 1/4-inch slices.
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Heat a 12-inch cast-iron or other oven-safe skillet over medium-low heat and add the olive oil.
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Arrange the fennel wedges in concentric circles in the skillet and sandwich the onion slices between the fennel. Sprinkle with 1 teaspoon salt and a little pepper.
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Simmer for about 5 minutes, shaking the pan occasionally. Reduce the heat to low enough so that no smoke comes out of the pan.
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When it smells good, pour in the soup and carefully transfer the skillet to the oven.
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Meanwhile, in a small bowl, combine bread crumbs, Parmesan cheese, Gruyere cheese, bread crumbs, nutmeg, remaining 1/2 teaspoon salt and a few grains of pepper.
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Remove fennel from oven for 45 minutes or until fennel is tender, increase temperature to 375°F, sprinkle Gruyère mixture on top, and bake in oven for 15 to 20 minutes or until browned. The top is golden and crispy.
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Let cool for 5-10 minutes, then garnish with a few chopped fennel leaves.
Serving: 3/4 cups, calorie: 191kcal, carbohydrate: 24.5g, protein: 8g, thick: 8.5g, saturated fat: 3g, cholesterol: 14.5mg, sodium: 574mg, fiber: 8g, sugar: 12g
