Fennel Gratin Recipe

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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. 


Why You Should Make This Fennel Gratin Recipe

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, coming in at less than 150 calories per serving.


Fennel Gratin Ingredients

Here’s all you need to make this recipe:

  • 3 large fennel bulbs
  • 2 tablespoons olive oil
  • 2/3 cup shredded parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup coarsely chopped parsley
  • 1 teaspoon each, salt & pepper
  • 2 tablespoons coarsely chopped parsley

How to Make This Gratin Side Dish

This fennel gratin recipe is easy to pull together. Here’s how to make it:

  • 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 cheese, Panko, parsley, salt, and pepper in a small bowl.
  • Drain the fennel and place in a baking dish. Drizzle with the olive oil, 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.

Tips for Making Fennel Au Gratin

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).


Yield: 6 servings

Fennel Gratin Recipe

Fennel Gratin Recipe

This fennel au gratin recipe is quite frankly wonderful. This is a perfect side dish for a holiday dinner or a special meal!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 large fennel bulbs
  • 2 tablespoons olive oil
  • 2/3 cup shredded parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup coarsely chopped parsley
  • 1 teaspoon each, salt & pepper
  • 2 tablespoons coarsely chopped parsley

Instructions

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

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 440mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 5g
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