Fennel Gratin: a Rich and Cheesy Recipe

Fennel is one of the most versatile and underrated vegetables in the kitchen, and it’s quite surprising that it doesn’t feature that often. When eaten fresh, it adds a lot of crunch to salads, but braised or roasted, it becomes silky and flavorful. It has a slight aniseed flavor that matches especially well with pork or fish dishes. This is an easy and versatile fennel gratin recipe.

The fennel is first sliced, boiled, then coated with breadcrumbs, cheese and butter to create the gratin. The flavor is rich and cheesy, while the texture is slightly creamy with just the right amount of crunch.

With a few fennel bulbs, butter, and cheese, you’re on your way to making a luxurious side dish that will impress even the fussiest of guests.

How to trim the Fennel Bulbs

Trim off the stalks and save the fronds for later. Cut the bulbs in half, cutting straight through the root of the fennel bulbs. Cut away the tough root in the middle and peel away any wilted layers.

Expert Tips

For best results, choose fennel bulbs that feel heavy for their size, and have tightly packed layers. The stalks should feel firm, and not limp or rubbery. Don’t pick fennel bulbs that have loose layers.

You can use any cheese you want for this recipe. Try gruyère, cheddar, Swiss cheese, or even mozzarella.

If you don't have cream on hand, you can leave it out or replace it with milk.

Make this dish more satisfying by adding extra veggies. Use precooked potato slices, leeks, cauliflower, or sautéed onions.

This fennel gratin is a perfect side dish for steamed fish, smoked salmon, roast pork, or pork chops.

Add more flavor by adding a pinch of nutmeg.

Instead of a side dish, transform this into a main dish by adding fish or cooked ground beef.

If you want extra crunch, use Panko instead of breadcrumbs.

How to store Fennel Gratin

The fennel gratin can be made ahead of time. Assemble the dish, cover with plastic wrap, and store in the fridge for up to 2 days. Add about 15 extra minutes when baking, as the dish will be cold.

Leftovers can be stored in the fridge (in an airtight container) for up to 1 day. Reheat either in the microwave or in the oven until heated through.

Can you freeze Fennel Gratin?

If you don’t plan on eating leftovers immediately, you can also freeze them. Store in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge overnight.

Instructions

Step 1

Step 1

Preheat oven to 375°F. Line a baking tray with parchment paper.

Preheat oven to 375°F. Line a baking tray with parchment paper.

Step 2

Step 2

Cut off the fronds and stems of the fennel.

Cut off the fronds and stems of the fennel.

Step 3

Step 3

Cut the fennel bulbs lengthwise into medium-sized slices or wedges.

Cut the fennel bulbs lengthwise into medium-sized slices or wedges.

Step 4

Step 4

Place the fennel in a pot of boiling salted water. Boil the fennel for about 5 minutes or until tender. Drain.

Place the fennel in a pot of boiling salted water. Boil the fennel for about 5 minutes or until tender. Drain.

Step 5

Step 5

Toss the fennel with oil, then season and transfer to the baking dish.

Toss the fennel with oil, then season and transfer to the baking dish.

Step 6

Step 6

In a bowl, mix the parmesan cheese, thyme and breadcrumbs, then using a spoon, add the mixture to the fennels.

In a bowl, mix the parmesan cheese, thyme and breadcrumbs, then using a spoon, add the mixture to the fennels.

Step 7

Step 7

Spread it evenly. Top with the cheese, butter knobs and cream if used. Season with salt and pepper, and drizzle oil.

Spread it evenly. Top with the cheese, butter knobs and cream if used. Season with salt and pepper, and drizzle oil.

Step 8

Step 8

Cover and bake for about 20 minutes, then remove the cover and bake for extra 15 minutes or until golden brown on top. Serve and enjoy!

Cover and bake for about 20 minutes, then remove the cover and bake for extra 15 minutes or until golden brown on top. Serve and enjoy!