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
Scale
- 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