Description
This Fennel Gratin recipe is a creamy, cheesy baked dish featuring tender fennel bulbs topped with a crunchy parmesan and panko breadcrumb crust. It makes a perfect savory side dish with a delightful blend of textures and flavors, ideal for family dinners or special occasions.
Ingredients
Scale
Fennel
- 4 bulbs fennel
Breadcrumb Topping
- 1 cup Panko breadcrumbs
- 2/3 cup shredded Parmesan cheese
- 1/2 cup parsley (finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Other
- 2 tablespoons olive oil
- 2 tablespoons butter (melted)
Instructions
- Preheat and Prepare Fennel: Heat 6 cups of boiling water in a large pot and preheat your oven to 375°F (190°C). Trim the fennel bulbs by removing the fronds and base, then cut the bulbs into 1 to 2-inch strips, discarding any woody centers.
- Simmer Fennel: Place the cut fennel strips into the boiling water and let them simmer gently for 7 minutes until tender-crisp.
- Mix Breadcrumb Topping: While the fennel simmers, combine Panko breadcrumbs, shredded Parmesan cheese, finely chopped parsley, salt, and ground black pepper in a small bowl to make the flavorful topping.
- Drain and Assemble: Drain the cooked fennel well and transfer it into a baking dish. Drizzle the olive oil and melted butter over the fennel, mixing to coat evenly. Stir half of the breadcrumb mixture into the fennel, then spread the remaining half evenly over the top.
- Bake Covered: Cover the baking dish with tin foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the fennel to finish cooking.
- Bake Uncovered for Browning: Remove the tin foil and continue baking for an additional 20 minutes or until the breadcrumb topping is golden brown and crisp.
Notes
- Ensure the fennel is not overcooked in boiling water—7 minutes keeps it tender but not mushy.
- You can substitute breadcrumbs with gluten-free Panko if needed.
- For a richer flavor, add a splash of cream or a sprinkle of nutmeg when mixing the fennel before baking.
- Let the gratin rest for 5 minutes before serving to allow it to set.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
