0 from 15 votes
Fennel and Onion Gratin
This simple recipe for fennel and onion gratin is perfect for the holidays. The onions and fennel cook down to be super sweet with an ultra crispy top.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 7 servings
Calories: 270 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 tablespoons butter divided, plus more for greasing the dish
- 1 large or 2 smaller fennel bulbs thinly sliced (if very large, remove the core)*
- 2 medium-large sweet onions peeled, halved and thinly sliced
- 1 teaspoon salt plus more to taste
- Freshly cracked black pepper to taste
- 1 teaspoon fresh thyme leaves sub ¼ teaspoon dried
- ¾ cup heavy cream
- 1 ¼ cups finely grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
Notes
- *For best results, use a mandolin slicer to cut the fennel and onions
- If making ahead, assemble completely, but do not bake. Cover and store in the refrigerator up to 3 days ahead. Bake at 375 degrees F for about 30 minutes until its bubbling around the sides. If the top starts to get too brown, tent it with foil.
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
65mg
(22%)
Sodium
686mg
(29%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
708IU
(14%)
Vitamin C
7mg
(8%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 686mg | 29% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 249mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.