Fennel Gratin with Pecorino and Lemon

Name: Fennel Gratin with Pecorino and Lemon
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 Tbsps butter; 2 teaspoons coarse kosher salt; 5 larges fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices; 1 Tbsp chopped fresh thyme; 3 larges garlic cloves, minced; 118 milliliters low-salt chicken broth; 5 Tbsps olive oil; 340 grams onion, halved, cut into 1/4-inch-thick slices; 177 milliliters panko (Japanese breadcrumbs); 2 Tbsps chopped fresh Italian parsley; 237 milliliters Pecorino Romano cheese

You can never have too many side dish recipes, so give Fennel Gratin with Pecorino and Lemon a try. This recipe serves 10. One serving contains 203 calories, 6g of protein, and 14g of fat. A mixture of pepper, pecorino romano cheese, panko, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Lightly oil shallow 2-quart glass or ceramic baking dish.

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Cooking Oil

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Baking Pan

Heat 5 tablespoons oil in large wide pot over medium heat.

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Cooking Oil

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Pot

Add onion and garlic; sauté until softbut not brown, about 5 minutes.

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Garlic

Onion

Addfennel; increase heat to medium-high andsautéuntil fennel is slightly softened andbeginning to brown, stirring frequently,about 18 minutes. Stir in broth and next 4ingredients. Reduce heat to medium-low;simmer until most of broth is absorbed,about 5 minutes.

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Fennel

Broth

Transfer to dish.DO AHEAD: Can be made 1 day ahead. Coolslightly; cover and chill.

Let stand at roomtemperature 1 hour before baking.

Melt butter inlarge nonstick skillet over medium heat.

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Butter

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Frying Pan

Add panko; sauté until golden, about 3minutes.

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Panko

Remove from heat; cool to roomtemperature. Stir Pecorino, parsley, and peelinto panko. DO AHEAD: Can be made 1 dayahead. Store airtight in refrigerator.

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Pecorino