Description
A delicious and creamy Fennel Gratin recipe featuring tender sautéed fennel baked in a nutmeg-infused cream sauce and topped with Parmesan and crispy breadcrumbs. This elegant side dish is perfect for any occasion and offers a delightful combination of flavors and textures.
Ingredients
Scale
Fennel and Vegetables
- 2-3 medium fennel bulbs, trimmed and thinly sliced
- 2 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
- Some reserved fennel fronds (for garnish)
Dairy and Cream Sauce
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese (or Gruyère cheese)
Toppings and Seasonings
- 1/2 cup breadcrumbs (optional, for a crispy topping)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prevent sticking.
- Prepare Fennel: Cut off the stalks and fronds of the fennel, reserving some fronds for garnish. Thinly slice the fennel bulbs, removing the tough core if you prefer a more delicate texture.
- Sauté Fennel and Garlic: Heat olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 5-7 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
- Make Cream Sauce: In a small saucepan, gently heat the heavy cream and milk over medium heat until warm. Stir in the ground nutmeg, salt, and pepper, then remove from heat.
- Assemble Gratin: Layer the sautéed fennel evenly in the greased baking dish. Pour the warm cream mixture over the fennel. Sprinkle the grated Parmesan or Gruyère cheese evenly on top.
- Add Breadcrumb Topping: If you desire a crispy topping, mix the breadcrumbs with a little olive oil and sprinkle them over the cheese layer.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top turns golden brown and bubbly.
- Rest and Serve: Allow the gratin to rest for a few minutes after baking. Garnish with chopped parsley and reserved fennel fronds before serving.
Notes
- You can substitute Gruyère cheese for Parmesan for a richer flavor.
- Breadcrumbs are optional but add a lovely crunchy texture to the gratin topping.
- Make sure not to overcook the fennel while sautéing; it should be tender but not mushy.
- This dish pairs wonderfully with roasted meats or as a vegetarian main with a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
