Cheesy Fennel Gratin

Cheesy Fennel Gratin is a creamy, indulgent side dish that pairs beautifully with grilled or roasted meats. It’s also fantastic as a main dish with a leafy green salad and crusty bread.

This vegetable casserole is a part of our New Year’s celebration. I like to serve it with a Sweet And Sour Shaved Brussels Sprouts Salad, luxurious Roasted Beef Tenderloin, and Individual Bananas Foster for an elegant and delicious meal.

All About Fennel

Fennel is a member of the carrot family. Despite what many believe, fennel isn’t a root vegetable because it grows above ground. It has a bulbous base with stalks growing up from it. The tips of the stalks have light, feathery leaves that look like dill weed. When it matures, tiny yellow flowers grow in with the fronds.

Fennel has a crispy celery-like texture and a mild licorice flavor. When cooked, the bulb takes on a sweeter, milder flavor. The fronds have a more citrusy flavor similar to dill. It can be used raw in salads, roasted, steamed, or grilled.

It is also a very nutrient-dense vegetable that is low in calories and high in fiber, calcium, magnesium, potassium, Vitamin C, and many B vitamins. It’s a powerhouse vegetable that is often overlooked.

How To Pick Fennel

Choose fennel bulbs that are heavy for their size with tight leaves. There should be no bruising or dark spots and firm stalks and bright green fronds.

How To Cut A Fennel Bulb

1. Use a sharp knife to cut the stalks close to where they connect to the bulb. Set aside.
2. Cut the bulb in half. Remove any wilted layers. Slice off the fennel root from the bottom of the bulb.
3. Slice each half into half again.
4. Remove the core from each slice of the fennel by making a wedge-shaped cut at the bottom of each slice. The core is more woody and tough.
5. You can roast, steam, or boil the quarters or slice each quarter into slices.

Ingredients Needed

• Fennel bulbs and fronds – you need about 4 large bulbs.
• Kosher salt and white pepper – you can use black pepper as well, but you will see black flecks throughout the dish.
• Olive oil
• Garlic and shallots
• Heavy cream
• Parmesan Reggiano – grate your cheese for the best texture and taste rather than buying pre-grated cheese coated with an anti-caking agent.
• Fontina cheese
• Dried thyme
• Italian-style bread crumbs

Steps To Make This Recipe

1. Cut and boil the fennel.
2. Lay the fennel slices in a casserole dish.
3. Make the sauce by sauteeing the onion and shallot until fragrant.
4. Stir in the cream, both cheeses, thyme, and black pepper.
5. Pour the sauce over the fennel and sprinkle with the breadcrumbs.
6. Bake.

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