This fennel au gratin recipe is quite frankly wonderful. This is a perfect side dish for a holiday dinner or a special meal! It's deliciously rich and flavorful - the tender fennel pairs perfectly with the panko breadcrumb, parsley, and parmesan topping.

If you love roasted vegetable sides, try my Parmesan Roasted Broccoli and Roasted Turnips as well!

Fennel gratin being scooped out of a 9x13 inch baking dish.

Why You'll Love Fennel Gratin

Fennel and parmesan cheese are a perfect match! This side dish is fennel at its finest - roasted to a delightful creaminess.

The Panko breadcrumbs add a pop of crunch. It's a great lightened up way to make a gratin!

Fennel Gratin Ingredients

Fennel - the star of the show! Use large fennel bulbs, with fronds if possible, and remove any brown, woody bits.
Breadcrumbs - use panko breadcrumbs for extra crispiness.
Fat - use both a mixture of olive oil and melted butter for rich flavor.
Cheese - parmesan cheese adds a wonderful creamy mellowness to the dish.
Seasonings - you'll use fresh parsley, salt, and pepper to season the dish. You could also add in some Italian seasoning or paprika if you'd like!

Ingredients for fennel gratin on a marble background.

Fennel Tips

Choose fennel bulbs that are 2 to 3 inches in diameter - anything larger will be too tough.

Sometimes fennel bulbs can be tough in the middle - make sure to remove the base and any interior part of the bulb that looks woody (any brown bits or shriveled edges).

Fennel Gratin Recipe

This fennel au gratin recipe is a wonderful side dish for a holiday meal or special occassion.

5 from 2 votes

Print Pin Rate

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Author: Emily Wilson

Ingredients

4 bulbs fennel
1 cup Panko breadcrumbs
⅔ cup shredded parmesan cheese
½ cup parsley finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter melted

Instructions

Heat 6 cups of boiling water in a large pot. Preheat oven to 375 degrees F.
Trim the fronds and base from the fennel bulbs and cut the fennel into 1 to 2-inch strips. Remove any woody centers.
Place the fennel bulbs in the boiling water and let simmer for 7 minutes.
Meanwhile, combine the Panko breadcrumbs, parmesan cheese, parsley, salt, and pepper in a small bowl.
Drain the fennel and place in a baking dish. Drizzle with the olive oil and melted butter, then mix half the breadcrumb mixture with the fennel and spread the rest across the top.
Bake, covered with tin foil, for 25 minutes. Remove the tin foil and bake an additional 20 minutes or until the top is browned.