Description
This Fennel Gratin is a creamy, cheesy baked side dish featuring tender fennel bulbs cooked in a rich mixture of cream, milk, and aromatic spices. Topped with a golden blend of Parmesan and Gruyère cheeses, optionally sprinkled with breadcrumbs, it offers a delightful texture and comforting flavors. Perfect for holiday dinners or as a savory accompaniment to any meal.
Ingredients
Scale
Main Ingredients
- 3 large fennel bulbs, trimmed and thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Gruyère or mozzarella cheese
- 1/4 cup breadcrumbs (optional)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish to prevent sticking.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, careful not to burn it.
- Cook Fennel: Add the thinly sliced fennel bulbs to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the fennel begins to soften slightly but still holds some bite.
- Add Liquid and Seasoning: Stir in the heavy cream, whole milk, salt, black pepper, and ground nutmeg. Allow the mixture to simmer gently for 3 to 4 minutes until warmed through and slightly thickened. Remove from heat.
- Assemble Gratin: Pour the fennel and cream mixture into the prepared baking dish. Evenly sprinkle the grated Parmesan and shredded Gruyère (or mozzarella) cheese over the top. If desired, add breadcrumbs on top for extra crunch.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown on top, and the fennel is tender when pierced with a fork.
- Rest and Garnish: Remove from the oven and let the gratin rest for 5 minutes to set. Garnish with fresh thyme leaves if desired, then serve warm.
Notes
- This dish can be prepared a day in advance; simply assemble and refrigerate, then bake right before serving.
- For variation, swap fennel with leeks or onions to change the flavor profile.
- Add a pinch of crushed red pepper flakes to the cream mixture if you prefer a subtle heat.
