Fennel Gratin Recipe

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

5 from 2 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

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.

Serve - Garnish the dish with extra fennel fronds or additional chopped parsley.

Make Ahead - You can prep the dish up to the point of baking and keep it in the refrigerator for up to 3 days.

Storage - Leftovers can be save in the refrigerator for up to 3 days in an airtight container.

Reheating - Warm in the oven for 10 minutes at 350 F for best results.