Fennel Gratin
User Reviews
5
Fennel Gratin
Description
The recipe begins by trimming fennel bulbs and removing stalks and fronds, then slicing the bulbs into wedges. Onions are sliced thinly and layered with the fennel in an oven-safe skillet. Olive oil, salt, and pepper provide seasoning as the mixture gently cooks on the stovetop to develop aroma and soften the vegetables slightly. Broth is added before transferring the skillet to the oven for braising.
Separately, a mixture of grated Gruyere, Parmesan, panko breadcrumbs, and freshly ground nutmeg is prepared. Partway through baking, the gratin is topped with this mixture and finished at a higher temperature until the topping is browned and crisp, adding flavor and contrasting texture to the tender fennel.
This gratin can serve as a savory side dish alongside roasted or grilled proteins. The fennel’s anise-like flavor mellows while baking, complemented by the rich cheese and breadcrumb topping.
For those avoiding animal rennet, vegetarian Parmesan cheese alternatives can be used without affecting texture significantly.
Ingredients
- 2 fennel bulb about 3 pounds total, stalks and fronds removed (reserve a few fronds for garnish, large
- 1 yellow onion small
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt to taste, Kosher salt and freshly ground
- 1 1/2 teaspoons black pepper to taste, Kosher salt and freshly ground
- 3/4 cup vegetable broth or chicken broth
- 2 ounce gruyere cheese about 1/2 cup, grated
- 1 ounce Parmesan Cheese about 1/2 cup, finely grated
- 1/3 cup panko breadcrumbs (or gluten free panko)
- 1/8 teaspoon nutmeg freshly ground
Instructions
- Preheat the oven to 325 degrees F.
- Trim, quarter, and slice out the woody core of the fennel bulbs. Slice them into 1/2-inch thick wedges.
- Slice the onion into 1/4-inch slices.
- Place a 12-inch cast iron or other oven-safe skillet over medium-low heat and drizzle in the olive oil.
- Arrange the fennel wedges concentrically in the skillet, and tuck the slices of onion in between the fennel. Sprinkle with 1 teaspoon of salt and a few cracks of pepper.
- Cook, shaking the pan slightly now and then, for about 5 minutes. Keep the heat low enough that the pan doesn’t smoke.
- Once the mixture is giving off a nice fragrance, pour in the broth and carefully transfer the skillet to the oven.
- Meanwhile, in a small bowl, mix the panko, Parmesan, Gruyere, Panko, nutmeg, and the remaining 1/2 teaspoon salt and a few cracks of pepper.
- Bake the fennel for 45 minutes, or until the fennel is tender then remove the dish from the oven, raise the temperature to 375 degrees F, sprinkle the Gruyere mixture over the top and return to the oven for 15-20 minutes, or until the top is golden and crispy.
- Allow to cool for 5-10 minutes then garnish with a few chopped fennel fronds.
Notes
- Vegetarian Parmesan cheese options like Organic Valley or BelGioioso can replace traditional Parmesan for those avoiding animal rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 191kcal | 10% |
| Carbohydrates | 24.5g | 8% |
| Protein | 8g | 16% |
| Fat | 8.5g | 13% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14.5mg | 5% |
| Sodium | 574mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
