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Cheesy Fennel Gratin

Homemade Cheesy Fennel Gratin with Parmesan closeup on the pan on the wooden table. Horizontal view.
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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.

Ingredients

Scale

3 pounds fennel bulbs with the fronds (about 4 large bulbs), cut lengthwise into quarters, discard woody cores

3 teaspoons kosher salt

1 tablespoon olive oil

2 garlic cloves, minced

1 small shallot, very finely minced

1 cup heavy cream

½ cup grated parmesan reggiano cheese

½ cup grated fontina cheese

1 teaspoon dried thyme

1 teaspoon black or white pepper pepper

¼ cup Italian-style bread crumbs

Chopped fennel fronds as garnish

Instructions

Preheat the oven to 375 degrees.

Grease a casserole dish with olive oil or cooking spray. Set aside.

Place the fennel in a medium pot. Fill the pot with water and add the Kosher salt.

Boil the fennel for 5-6 minutes or until tender. Drain well and arrange the fennel in the casserole dish in a single layer.

Meanwhile, in a small saucepan, add the olive oil and saute the garlic and shallot over medium-low heat, stirring frequently to prevent browning, until fragrant – about 5 minutes.

Stir in the heavy cream, grated cheese, thyme, and black pepper until well combined. Cook, stirring constantly, for 3-5 minutes or until the cream slightly thickens. Don’t let the cream boil.

Pour the cream mixture over the fennel.

Sprinkle the bread crumbs on top.

Cover the casserole dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for 15 minutes or until the fennel is tender.

Remove the casserole from the oven and rest for 5 minutes.

Sprinkle the top with the chopped fennel fronds.

Serve hot.

Nutrition

Find it online: https://eatsbythebeach.com/cheesy-fennel-gratin/