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Fennel Gratin with Parmesan Bread Crumbs
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Prep Time:
25 minutes
Total Time:
1 hour 20 minutes
Transform crunchy fennel into a decadent holiday side with this creamy gratin.
Ingredients:
  • 5 medium fennel bulbs (about 2 1/2 lb), trimmed and cut into 1/2-inch wedges, fronds reserved (6 cups)
  • 2 tablespoons butter, melted
  • 3 tablespoons butter
  • 2 cups thinly sliced onions
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons all-purpose flour
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup heavy whipping cream
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1 cup shredded Parmesan cheese (4 oz)
Instructions:
  • Preheat oven to 400°F and grease a 13x9-inch (3-quart) glass baking dish. Place fennel in the dish and drizzle with 2 tablespoons of melted butter. Cover with foil and roast for 45 to 50 minutes until the fennel is tender when pierced with a knife.
  • In a large Dutch oven, melt 3 tablespoons of butter over medium heat. Add onions, salt, and pepper flakes and cook for 7 to 9 minutes until lightly browned. Stir in flour and cook for another 2 to 3 minutes until lightly browned. Slowly pour in broth and cream, and bring to a simmer. Cook for 2 to 3 minutes until very thick.
  • Mix the Topping ingredients in a small bowl. Pour the onion mixture over the fennel in the baking dish. Sprinkle the topping evenly over everything. Bake for 10 to 15 minutes until the bread crumbs are brown. Let it stand for 5 minutes at room temperature, then sprinkle some of the reserved fennel fronds over the top.

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