Gratin de fenouil – baked fennel with Parmesan Recipe
In France, fennel (also called Florence fennel) often goes into the oven together with cream and cheese, turning into a delicate, slightly anise-scented gratin. It’s a great way to get used to this vegetable – after baking it becomes soft, slightly sweet and very mild. This gratin can be both an elegant side dish for fish and a light main course for dinner.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- fennel medium bulbs - 3 pieces
- 30% cream - 200 ml
- milk - 100 ml
- Parmesan finely grated - 50 g
- yellow cheese grated, e.g. Gruyère or Emmental - 50 g
- garlic pressed through a garlic press - 1 clove
- butter for greasing the dish - 10 g
- nutmeg grated - 0.25 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
fennel
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease an ovenproof dish thoroughly with butter.
- Wash the fennel bulbs, cut off the green stalks (you can reserve some of the feathery fronds for garnish), and remove the hard base at the bottom. Cut the bulbs in half, then slice into thin pieces about 0.5 cm thick.
- In a large pot, bring water with 1 teaspoon of salt to a boil. Add the sliced fennel and cook for 5–7 minutes, until slightly softened but still springy. Drain in a colander and let it dry well.
- Spread the fennel slices in an even layer in the ovenproof dish.
- In a bowl, mix together the cream, milk, pressed garlic, nutmeg, a pinch of salt and pepper. Stir until combined.
- Pour the cream and milk mixture over the fennel so that most of the slices are submerged.
- Sprinkle the grated Parmesan and yellow cheese evenly over the top.
- Place the dish in the preheated oven and bake for 25–30 minutes, until the top is golden and the edges of the sauce are gently bubbling.
- After removing from the oven, let the gratin rest for 5–10 minutes so the sauce can thicken slightly. Before serving, you can sprinkle the top with the chopped green fennel fronds.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover gratin covered in the fridge for up to 2 days. Reheat in the oven at moderate temperature so the top crisps up again, or gently in the microwave if you’re in a hurry. If frozen, defrost in the fridge overnight and then reheat in the oven until hot in the center.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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