📝 About This Recipe
This elegant French-inspired gratin transforms the humble fennel bulb into a silky, decadent masterpiece. By braising the fennel in a rich garlic-infused cream before finishing it under a blanket of sharp Parmigiano-Reggiano, the natural anise notes mellow into a delicate sweetness. It is a sophisticated side dish that balances the vegetable's crunch with a luxurious, velvety texture and a shatteringly crisp crust.
🥗 Ingredients
The Fennel Base
- 3 large Fresh Fennel Bulbs (trimmed, fronds reserved for garnish)
- 2 tablespoons Unsalted Butter (plus extra for greasing the baking dish)
- 1/2 Yellow Onion (thinly sliced)
- 2 pieces Garlic Cloves (minced)
The Cream Sauce
- 1 1/2 cups Heavy Cream (full fat for best consistency)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1 teaspoon Fresh Thyme Leaves (finely chopped)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
The Gratin Topping
- 1 cup Parmigiano-Reggiano (freshly grated)
- 1/2 cup Panko Breadcrumbs (or crushed brioche crumbs)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 tablespoon Extra Virgin Olive Oil (to moisten the crumbs)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Generously grease a 9x9 inch (or equivalent) ceramic baking dish with butter.
-
2
Prepare the fennel by cutting off the stalks and saving the feathery green fronds. Slice each bulb in half lengthwise, remove the tough core, and slice into 1/2-inch thick wedges.
-
3
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions and sauté for 5 minutes until soft and translucent.
-
4
Add the fennel wedges to the skillet. Cook for 8-10 minutes, turning occasionally, until the fennel begins to soften and develops light golden edges.
-
5
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic burn.
-
6
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half (about 2 minutes).
-
7
Whisk together the heavy cream, Dijon mustard, thyme, salt, pepper, and nutmeg in a small bowl. Pour this mixture over the fennel in the skillet.
-
8
Simmer the mixture gently for 3-5 minutes until the cream thickens slightly. Taste the sauce and adjust seasoning if necessary.
-
9
Transfer the fennel and cream mixture into the prepared baking dish, spreading it out into an even layer.
-
10
In a small bowl, combine the grated Parmesan, breadcrumbs, lemon zest, and olive oil. Mix until the crumbs are evenly coated with oil.
-
11
Sprinkle the topping evenly over the fennel. Cover the dish tightly with aluminum foil.
-
12
Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 15-20 minutes until the top is deeply golden brown and the sauce is bubbling vigorously.
-
13
Remove from the oven and let the gratin rest for 5-10 minutes. This allows the sauce to set and makes serving much easier.
-
14
Garnish with the reserved fennel fronds and an extra crack of black pepper before serving.
💡 Chef's Tips
Always use freshly grated Parmesan; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. If the fennel is very large, blanch the wedges in boiling water for 3 minutes before sautéing to ensure they become completely tender. For a gluten-free version, replace the breadcrumbs with crushed walnuts or additional Parmesan cheese. Don't skip the lemon zest; it cuts through the richness of the cream and highlights the fennel's natural brightness. If the top isn't browning enough, pop it under the broiler for the last 1-2 minutes, watching closely.
🍽️ Serving Suggestions
Serve alongside a roasted rack of lamb or pan-seared duck breast. Pair with a crisp, acidic white wine like a Sancerre or Chablis to balance the cream. Accompany with a simple green salad dressed in a sharp lemon vinaigrette. This makes a wonderful vegetarian main course when served with crusty sourdough bread to soak up the sauce. Pairs beautifully with roasted chicken and garlic mashed potatoes.