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

Fennel Gratin

Baked fennel pairs so well with Gruyere and Parmesan. On this easy gratin, the fennel wedges are baked with onions and stock and finished with a crisp, golden topping of panko and cheese. It’s the right side for a vacation meal if you should impress! For more fennel recipes, do this Mushroom Fennel Quinoa Stuffing and Grilled Fennel with Parmesan and Lemon.

I never cared for fennel until I attempted it a number of years ago in San Francisco, cooked with scallops, and now I can’t get enough of it! It is an excellent non-starchy vegetable that is great pureed, grilled, in veggie lasagnas, or thinly shaved in salads. This healthy fennel gratin makes an amazing side dish for the vacations, like Christmas or Thanksgiving and even on a random weeknight paired with chicken or seafood.

What does gratin mean?

Gratin is just a dish with a crispy topping made from breadcrumbs or cheese. Potatoes gratin might be one of the vital popular, nevertheless it’s a really versatile side that works well with many vegetables.

Fennel Gratin Ingredients

• Fennel: Remove the stalks and fronds from two large fennel bulbs, and keep a number of fronds for garnish. Trim, quarter, and slice out the woody core of the bulbs.
• Onion: Slice a yellow onion into quarter-inch slices.
• Salt and Pepper to season the vegetables
• Stock: Vegetable or chicken stock will work, and when you don’t have stock, use broth.
• Cheese: Freshly grate a half cup each of Gruyere and Parmesan.
• Panko Breadcrumbs for a crisp topping
• Nutmeg: Only a little bit of this warm spice to round out the flavors.

How one can Make Fennel Gratin

• Cook the fennel on the stove: Put a 12-inch forged iron or one other oven- secure skillet over medium-low heat and drizzle with olive oil. Arrange the fennel wedges in concentric circles within the skillet and tuck within the onions. Sprinkle with salt and pepper.
• Bake the veggies: Cook the veggies for about five minutes, shaking the pan a number of times. Once the mixture gives off a pleasant fragrance, pour within the stock, transfer the skillet to the oven, and bake it for 45 minutes at 325°F until the fennel is tender.
• Make the cheese topping: While the gratin bakes, mix the panko, Parmesan, Gruyere, panko, nutmeg, remaining salt, and pepper in a bowl.
• Add the topping: Remove the dish from the oven, raise the temperature to 375°F, sprinkle the cheese mixture excessive, and return it to the oven for 15 to twenty minutes until it’s golden and crispy. Let it cool, and garnish with a number of chopped fennel fronds. Leftovers will keep for as much as five days refrigerated.

More Gratin Recipes You’ll Love:

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Fennel Gratin

4

191 Cals
8 Protein
24.5 Carbs
8.5 Fats

Prep Time: 10 mins

Cook Time: 1 hr 15 mins

cooling time: 10 mins

Total Time: 1 hr 35 mins

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

• 2 large fennel bulbs, about 3 kilos total, stalks and fronds removed (reserve a number of 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

• 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 forged iron or other oven-safe skillet over medium-low heat and drizzle within the olive oil.

• Arrange the fennel wedges concentrically within the skillet, and tuck the slices of onion in between the fennel. Sprinkle with 1 teaspoon of salt and a number of cracks of pepper.

• Cook, shaking the pan barely at times, for about 5 minutes. Keep the warmth low enough that the pan doesn’t smoke.

• Once the mixture is giving off a pleasant fragrance, pour within the broth and punctiliously 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 number of 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 excessive and return to the oven for 15-20 minutes, or until the highest is golden and crispy.

• Allow to chill for 5-10 minutes then garnish with a number of chopped fennel fronds.

Serving: 3/4 cup, Calories: 191kcal, Carbohydrates: 24.5g, Protein: 8g, Fat: 8.5g, Saturated Fat: 3g, Cholesterol: 14.5mg, Sodium: 574mg, Fiber: 8g, Sugar: 12g