RecipesMagazine

Fennel Gratin

Fennel Gratin
Fennel Gratin might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains around 9g of protein, 12g of fat, and If you have parmesan cheese, fennel fronds, bread crumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Prep and cut the fennel: 
Ingredients you will need
FennelFennel
2
Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths.
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BrothBroth
FennelFennel
3
Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.
4
Preheat oven, prep pan: Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375°F.
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Olive OilOlive Oil
Equipment you will use
Casserole DishCasserole Dish
OvenOven
Frying PanFrying Pan
5
Boil the fennel: Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender.
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FennelFennel
WaterWater
Equipment you will use
PotPot
6
Drain well and toss with a tablespoon of olive oil.
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Olive OilOlive Oil
1
Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel.
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BreadcrumbsBreadcrumbs
ParmesanParmesan
FennelFennel
ThymeThyme
2
Add the fennel to the casserole in an even layer.
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FennelFennel
3
Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture.
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MozzarellaMozzarella
ParmesanParmesan
BreadBread
4
Drizzle 1-2 tablespoons of olive oil over the top.
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Olive OilOlive Oil
5
Bake: Cover the casserole and bake at 375°F for 20 minutes. Then remove the cover and bake until the cheese is well browned, about 15 more minutes.
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CheeseCheese
Equipment you will use
OvenOven
6
Let the gratin rest for 5 minutes before serving.
7
Garnish with chopped fresh fennel fronds.
Ingredients you will need
FennelFennel
DifficultyHard
Ready In1 h
Servings6
Health Score16
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