Introduction
Fennel Gratin is a creamy, cheesy side dish that highlights the unique flavor of fennel. Baked to golden perfection, this gratin makes for a delightful accompaniment to roasted meats or can stand alone as a satisfying vegetarian option.
Ingredients
2-3 medium fennel bulbs (trimmed and thinly sliced)
1 tablespoon olive oil
2 garlic cloves (minced)
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese (or Gruyère cheese)
1/2 cup breadcrumbs (optional, for a crispy topping)
Salt and pepper (to taste)
Fresh parsley (chopped, for garnish)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Prepare the Fennel: Cut off the fennel stalks and fronds, reserving some of the fronds for garnish. Slice the fennel bulbs thinly, removing the tough core if desired.
- Sauté the Fennel: In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and sauté for 5-7 minutes, until softened. Add the minced garlic and sauté for an additional minute.
- Make the Cream Mixture: In a small saucepan, heat the heavy cream and milk over medium heat until warm. Stir in the ground nutmeg, salt, and pepper. Remove from heat.
- Assemble the Gratin: Layer the sautéed fennel in the prepared baking dish. Pour the cream mixture evenly over the fennel. Sprinkle the grated Parmesan (or Gruyère) cheese on top.
- Add Breadcrumb Topping (Optional): If you like a crispy top, mix the breadcrumbs with a little olive oil and sprinkle them over the cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
- Garnish and Serve: Let the gratin rest for a few minutes before serving. Garnish with chopped parsley and some reserved fennel fronds.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add cooked pancetta or bacon for a savory twist.
- Substitute the cheese with a dairy-free alternative for a vegan option.
- Incorporate other vegetables like potatoes or leeks for added flavor and texture.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot.
10 FAQs
- Can I use frozen fennel?
- Fresh fennel is recommended, but frozen can work if properly thawed and drained.
- Is it necessary to use breadcrumbs?
- Breadcrumbs are optional but add a nice crunch. You can skip them for a creamier dish.
- Can I prepare this dish ahead of time?
- Yes, you can prepare the gratin up to the baking stage, cover it, and refrigerate. Bake when ready to serve.
- What can I serve with Fennel Gratin?
- It pairs well with roasted meats, fish, or as part of a vegetarian meal.
- Can I use other cheeses?
- Yes, other cheeses like Gruyère, cheddar, or mozzarella can be used based on your preference.
- Is this dish gluten-free?
- It is not gluten-free due to the breadcrumbs, but you can use gluten-free breadcrumbs to adapt the recipe.
- What if I don’t like nutmeg?
- You can omit nutmeg or substitute it with a pinch of cinnamon for a different flavor profile.
- Can I make it dairy-free?
- Yes, use plant-based cream and cheese alternatives to make it dairy-free.
- How can I make it spicier?
- Add a pinch of red pepper flakes or some chopped fresh chili for a kick.
- Can I freeze Fennel Gratin?
- While it’s best enjoyed fresh, you can freeze it. Thaw and reheat in the oven before serving.
Conclusion
Fennel Gratin is a delightful way to enjoy the unique flavor of fennel, enhanced with creamy textures and cheesy goodness. This dish not only makes for a perfect side but also shines as a vegetarian main course. Easy to prepare and packed with flavor, it’s sure to be a hit at your next meal! Enjoy the comforting tastes and impress your guests with this elegant dish.
PrintFennel Gratin
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A creamy, cheesy side dish featuring tender fennel, baked to golden perfection, ideal for pairing with roasted meats or enjoying as a standalone vegetarian option.
Ingredients
- 2–3 medium fennel bulbs (trimmed and thinly sliced)
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese (or Gruyère cheese)
- 1/2 cup breadcrumbs (optional, for a crispy topping)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Cut off the fennel stalks and fronds, reserving some of the fronds for garnish. Slice the fennel bulbs thinly, removing the tough core if desired.
- In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and sauté for 5-7 minutes until softened. Add the minced garlic and sauté for an additional minute.
- In a small saucepan, heat the heavy cream and milk over medium heat until warm. Stir in the ground nutmeg, salt, and pepper. Remove from heat.
- Layer the sautéed fennel in the prepared baking dish. Pour the cream mixture evenly over the fennel. Sprinkle the grated Parmesan (or Gruyère) cheese on top.
- If you like a crispy top, mix the breadcrumbs with a little olive oil and sprinkle them over the cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
- Let the gratin rest for a few minutes before serving. Garnish with chopped parsley and some reserved fennel fronds.
Notes
This dish is versatile; consider adding other vegetables or proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3 g
- Protein: 7g
- Cholesterol: 40mg