Fennel Gratin
Transform ordinary fennel bulbs into a luxurious side dish with this creamy, cheesy Fennel Gratin. Perfectly tender fennel slices are blanketed in a rich sauce made from Parmesan and Gruyère, spiced with a whisper of nutmeg, and topped with a golden breadcrumb crust that’s irresistibly crispy. Blanching the fennel ensures a soft, melt-in-your-mouth texture, while the silky roux-based sauce adds decadent layers of flavor. Baked to bubbling perfection, this gratin is a stunning addition to any dinner spread, from holiday feasts to cozy weeknight meals. With just 15 minutes of prep and simple ingredients, Fennel Gratin elevates comfort food to gourmet status.
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Recipe Information
Ingredients
- 3 fennel bulbs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cups grated Parmesan cheese
- 1 cups grated Gruyère cheese
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil or butter.
Trim the fennel bulbs by cutting off the stalks and fronds. Slice each bulb in half lengthwise, remove the core, and cut into 1/4-inch thick slices.
Bring a large pot of salted water to a boil. Blanch the fennel slices for 5 minutes, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk and cream, continuing to whisk until the mixture is smooth and starts to thicken, about 2-3 minutes.
Stir in 3/4 cup of Parmesan cheese, 3/4 cup of Gruyère cheese, salt, pepper, and nutmeg, and remove from heat once the cheese has melted and the sauce is creamy.
Arrange the blanched fennel slices evenly in the prepared baking dish. Pour the cheese sauce over the fennel, making sure it covers all the pieces.
In a small bowl, mix the breadcrumbs with the remaining Parmesan and Gruyère cheeses. Drizzle in the olive oil and combine until the mixture has a crumbly texture.
Sprinkle the breadcrumb and cheese mixture evenly over the top of the fennel gratin.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Allow to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 5685 mg | 247% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 51.8 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2716 mg | 209% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3578 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
