Fennel Gratin
Baked fennel pairs so well with Gruyere and Parmesan. In 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 perfect side for a holiday meal if you want to impress! For more fennel recipes, try this Mushroom Fennel Quinoa Stuffing and Grilled Fennel with Parmesan and Lemon.
I never cared for fennel until I tried it a few years ago in San Francisco, cooked with scallops, and now I can’t get enough of it! It is a wonderful non-starchy vegetable that is excellent pureed, grilled, in veggie lasagnas, or thinly shaved in salads. This healthy fennel gratin makes a great side dish for the holidays, like Christmas or Thanksgiving or even on a random weeknight paired with chicken or seafood.
What does gratin mean?
Gratin is simply a dish with a crispy topping made of breadcrumbs or cheese. Potatoes gratin is probably one of the most popular, but it’s a very 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 few 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 if 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: Just a bit of this warm spice to round out the flavors.
How to Make Fennel Gratin
Cook the fennel on the stove: Put a 12-inch cast iron or another oven- safe skillet over medium-low heat and drizzle with olive oil. Arrange the fennel wedges in concentric circles in the skillet and tuck in the onions. Sprinkle with salt and pepper. Bake the veggies: Cook the veggies for about five minutes, shaking the pan a few times. Once the mixture gives off a nice fragrance, pour in 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 over the top, and return it to the oven for 15 to 20 minutes until it is golden and crispy. Let it cool, and garnish with a few chopped fennel fronds. Leftovers will keep for up to five days refrigerated.
More Gratin Recipes You’ll Love:
Makeover Spinach Gratin Spiralized Turnip and Potato Au Gratin Casserole with Turkey Brussels Sprouts Gratin Butternut Squash Gratin Spiralized Winter Veggie Gratin
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