This fennel gratin recipe is quite frankly wonderful.
I'm here to say what we are all thinking - is this the most beautiful dish ever? No, it is not. But, it is everything you want in a gratin - rich depth of flavor, with a slightly crunchy top, and a lovely hint of cheese. The fennel turns tender and delicious.
This is a perfect side dish accompaniment to a special dinner, possibly even a Thanksgiving dinner.
Unfortunately, I only have one photo of this dish for you - if you want to see several slightly odd photos of just breaded topping, let me know, I'll be happy to send you all 50. Some dishes are all bright and cheery and I can take 70 photos and be happy with about 60 of them. And then there is this dish, which vexed me, until I tasted it, and I forgave it. What it lacks in photographic beauty, it makes up for in flavor and richness.
Side dishes forever! Enjoy, and do let me know if you make this fennel gratin recipe! I truly love getting your feedback.
Makes 4 to 6 servings | Prep Time: 5 minutes | Total Time: 45 to 50 minutes
3 large (or 4 small) fennel bulbs
1 tablespoon olive oil
2/3 cup shredded parmesan cheese
1/2 cup panko breadcrumbs
1/2 cup coarsely chopped parsley
pinch of salt and pepper
Heat 6 cups of boiling water in a large pot.
Trim the fronds and base from the fennel bulbs and cut fennel into 1 to 2 inch pieces. Remove any woody centers.
Place the fennel bulbs in the boiling water and let cook for 5 to 7 minutes or until tender.
Meanwhile, combine the cheese, panko, parsley, salt, and pepper in a small bowl.
Drain the fennel bulbs and place in a baking dish. Mix half the breadcrumb mixture with the fennel and spread the rest across the top.
Bake, covered with tin foil, for 20 minutes. Remove the tin foil and bake an additional 15 minutes or until the top is browned.