Servings
Font
Back
0 from 21 votes

Fennel Gratin

Baked fennel gratin is made with onion and olive oil and topped with Gruyere, Parmesan, panko crumbs, and nutmeg.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
10 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 191 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 large fennel bulbs (about 3 pounds total, stalks and fronds removed (reserve a few fronds for garnish))
  • 1 small yellow onion
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons Kosher salt and freshly ground black pepper (to taste)
  • 3/4 cup vegetable or chicken broth
  • 2 ounce about 1/2 cup grated Gruyere cheese
  • 1 ounce about 1/2 cup finely grated Parmesan cheese
  • 1/3 cup panko breadcrumbs (or gluten free panko)
  • 1/8 teaspoon freshly ground nutmeg

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F.
  2. Trim, quarter, and slice out the woody core of the fennel bulbs. Slice them into 1/2-inch thick wedges.
  3. Slice the onion into 1/4-inch slices.
  4. Place a 12-inch cast iron or other oven-safe skillet over medium-low heat and drizzle in the olive oil.
  5. 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.
  6. Cook, shaking the pan slightly now and then, for about 5 minutes. Keep the heat low enough that the pan doesn’t smoke.
  7. Once the mixture is giving off a nice fragrance, pour in the broth and carefully transfer the skillet to the oven.
  8. 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.
  9. 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.
  10. Allow to cool for 5-10 minutes then garnish with a few chopped fennel fronds.

Notes

  • If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 191

% 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.