Fennel Gratin

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to prepare yet feels elegant enough for a holiday or dinner party. The Parmesan and buttery panko topping give it a savory, nutty flavor, while the parsley brightens everything up. It’s the kind of dish that makes fennel approachable, even for people who don’t usually eat it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 bulbs fennel
1 cup Panko breadcrumbs
⅔ cup shredded parmesan cheese
½ cup parsley finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter melted

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a baking dish.
2. I trim the fennel bulbs, removing the stalks and fronds, then slice the bulbs into wedges or thick slices.
3. I bring a large pot of salted water to a boil and blanch the fennel slices for 5–7 minutes until just tender. I drain them well and pat dry.
4. I arrange the fennel in the prepared baking dish.
5. In a bowl, I mix the panko breadcrumbs, Parmesan, parsley, salt, black pepper, olive oil, and melted butter until everything is well combined.
6. I sprinkle the breadcrumb mixture evenly over the fennel.
7. I bake for 25–30 minutes until the top is golden brown and the fennel is soft.
8. I let it rest for a few minutes before serving.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prepare, 7 minutes to blanch, and 30 minutes to bake, so the total time is around 50 minutes.

Variations

Sometimes I add a little garlic or lemon zest to the breadcrumb mixture for extra flavor. I also like mixing in Gruyère or mozzarella with the Parmesan for a cheesier gratin. For a lighter version, I use less butter and olive oil but still keep the crispy topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the gratin in a 350°F (175°C) oven for about 15 minutes until warmed through and the topping is crisp again. I avoid microwaving since it softens the topping.

FAQs

Do I have to blanch the fennel before baking?

Yes, I blanch it so it becomes tender in the oven without drying out.

Can I make this gratin ahead of time?

Yes, I assemble it up to a day ahead, keep it covered in the fridge, and bake it just before serving.

What does fennel taste like?

It has a mild, slightly sweet flavor with a hint of licorice or anise that mellows when cooked.

Can I use regular breadcrumbs instead of panko?

Yes, but I prefer panko because it gives a crispier topping.

Can I freeze fennel gratin?

I don’t recommend freezing because the texture of the fennel changes, but it keeps well in the fridge.

What other herbs can I use instead of parsley?

I sometimes use thyme, rosemary, or chives for a different flavor.

Can I make this gluten-free?

Yes, I use gluten-free breadcrumbs instead of panko.

What protein pairs well with fennel gratin?

I often serve it with roasted chicken, baked fish, or grilled lamb.

Can I use pecorino instead of Parmesan?

Yes, pecorino works well and gives a saltier, sharper flavor.

How do I keep the topping crispy?

I bake it uncovered and make sure the topping mixture has enough butter and oil to brown properly.

Conclusion

I love making fennel gratin because it’s warm, cheesy, and full of flavor while still letting the fennel shine. The crispy topping, tender vegetables, and savory cheese make it a comforting dish I come back to often, especially when I want something both simple and elegant.

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