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Fennel Gratin
Fennel Gratin
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Fennel baked with olive oil, mozzarella, parmesan, breadcrumbs, and thyme.
Ingredients:
  • 2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
  • Salt
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 cup grated parmesan cheese (about 2 ounces)
  • 1/2 cup bread crumbs (herbed or plain)
  • 2 teaspoons fresh thyme
  • 1/2 cup shredded mozzarella cheese (about 2 ounces)
  • Chopped fennel fronds, for garnish
Instructions:
  • Prepare the fennel: Remove the fronds and stems and set aside for future use in stocks and broths. Quarter the bulbs and then cut them into 1-2 inch pieces, discarding the tough cores.
  • Preheat the oven to 375°F and generously coat a casserole or gratin pan with 1 tablespoon of olive oil.
  • Cook the fennel: Simmer the fennel in a pot of salted water for 5-6 minutes until it is almost tender. Drain thoroughly and coat with a tablespoon of olive oil.
  • Create a delicious layer: Combine parmesan, thyme, and bread crumbs, then mix half with the fennel. Spread the fennel evenly in the casserole dish. Top with mozzarella, then the remaining parmesan-bread crumb mix. Finish with a drizzle of 1-2 tablespoons olive oil.
  • Bake: Cover the casserole and bake at 375°F for 20 minutes. Uncover and continue baking until cheese is well browned, about 15 more minutes. Rest the gratin for 5 minutes before serving. Garnish with chopped fresh fennel fronds.

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