Fennel Gratin with a Crispy Crunch Topping
Creamy fennel and a crispy topping make for a delicious yet simple side dish perfect for a holiday get together or just a cozy weeknight dinner.
Print
Pin
Servings: 4
Calories: 827kcal
Equipment
- 9"x9" baking dish
Ingredients
- 2 lbs. fennel bulbs, thinly sliced lengthwise
- 1 onion, thinly sliced
- 1 cup heavy cream
- 4 Tbsp unsalted butter
- 2 Tbsp thyme leaves, fresh or dried
- Kosher salt and ground black pepper
- 1½ cups breadcrumbs, preferably panko
- 1 cup walnuts or pecans, coarsely chopped
- 2 Tbsp olive oil
- 1 oz. grated Parmesan, about 1 cup
Instructions
- Preheat oven to 400°. Thinly slice 2 lbs. fennel bulbs (reserving ender fronds for later) and 1 onion. Place in a large bowl along with 1 cup heavy cream, 4 Tbsp unsalted butter cut into small pieces, and 1 Tbsp thyme leaves. Season with a big pinch of Kosher salt and black pepper.
- Transfer to a 9"x9" baking dish and bake until fennel is crisp-tender and liquid is reduced by about half, 30-35 minutes.
- While fennel bakes, mix 1½ cups breadcrumbs, 1 cup walnuts or pecans, coarsely chopped, and 2 Tbsp olive oil in a large bowl. Season with a pinch of Kosher salt and some black pepper. Mix in 1 oz. grated Parmesan and 1 Tbsp thyme leaves.
- When fennel is tender, scatter breadcrumbs evenly over the gratin and bake until crispy and deep golden brown, about 12-15 minutes.
- While topping gets crispy, pick and chop the tender fennel fronds to use as a garnish. Allow to cool slightly after baking and garnish with fennel fronds.
Nutrition
Calories: 827kcal | Carbohydrates: 55g | Protein: 17g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 558mg | Potassium: 1260mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1596IU | Vitamin C: 30mg | Calcium: 326mg | Iron: 5mg