Creamy Baked Fennel Gratin With Parmesan
By Beth Kaminski ·
Baking fennel softens its anise flavor and brings out its natural sweetness. This gratin pairs tender wedges with a garlic-Parmesan cream sauce and a crisp breadcrumb topping. Serve it alongside roast chicken, pork chops, or baked fish.
A Creamy Gratin With a Crisp Topping
Fennel changes noticeably as it cooks. Its firm, crunchy layers become tender, and its pronounced raw anise flavor turns milder and sweeter. A short simmer before baking helps the thick wedges cook evenly without requiring a long stay in the oven. Draining them well keeps excess water out of the cream sauce.
The combination of heavy cream and whole milk makes a rich sauce that still settles between the fennel layers. Parmesan adds salt and helps the sauce thicken slightly as the gratin rests. The breadcrumb topping stays separate from the sauce, giving each serving a contrast of soft vegetables and crisp crumbs.
Ingredient Tips and Substitutions
- Choose firm fennel: Look for white bulbs with tightly packed layers and few brown spots. Bulb sizes vary, so aim for about 2 1/2 pounds before trimming.
- Keep some core attached: A thin section of core holds each wedge together. Remove any dry or tough portion at the root without cutting the core away completely.
- Grate the Parmesan finely: Freshly grated cheese melts more readily than coarse shreds. Packaged grated Parmesan works, but the sauce may look slightly less smooth.
- Swap the crumbs: Regular dry breadcrumbs can replace panko. Their finer texture creates a more compact crust.
- Use another cheese: Replace half the Parmesan with finely grated Gruyère for a nuttier variation. Keep some Parmesan for the topping.
Make Ahead and Store
For advance preparation, simmer and drain the fennel, then refrigerate it in a covered container for up to one day. Prepare the breadcrumb mixture separately and refrigerate it as well. Make the sauce and assemble the gratin when you are ready to bake.
Refrigerate leftovers within two hours and keep them covered for up to three days. Reheat in a 350°F oven, loosely covered with foil, until the center reaches 165°F. Remove the foil near the end to help the topping crisp again. Freezing is not recommended because the cream sauce can separate and the fennel may release water.
Frequently Asked Questions
Does cooked fennel taste strongly of licorice?
It retains a gentle anise note, but cooking makes it much milder than raw fennel. The cream, garlic, and Parmesan soften that flavor further.
Can I skip simmering the fennel?
Not with the baking time given here. Raw wedges take considerably longer to soften, and the topping could brown before the vegetables are tender.
Why is my sauce a little loose?
This is a cream-based gratin, not a thick, flour-bound casserole. Let it rest before serving. Thoroughly draining the fennel also prevents a watery sauce.
Can I double the recipe?
Yes. Use two 9-by-13-inch baking dishes rather than piling everything into one deep dish. Rotate their oven positions during baking for more even browning.
Recipe
Creamy Baked Fennel Gratin With Parmesan
By Beth Kaminski · Italian-inspired
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 6
- Level
- Easy
Ingredients
- 3 large fennel bulbs, about 2 1/2 pounds total before trimming
- 1 tsp unsalted butter, softened, for greasing the dish
- 1½ tsp fine sea salt, divided
- 1 cup heavy cream
- ½ cup whole milk
- 2 clove garlic, finely minced
- ¼ tsp freshly ground black pepper
- ⅛ tsp ground nutmeg
- ¾ cup finely grated Parmesan cheese, about 2 1/4 ounces, divided
- ½ cup panko breadcrumbs
- 1 tbsp olive oil
Method
- 1
Heat the oven to 400°F with a rack in the center. Grease a 9-by-13-inch baking dish with the softened butter.
- 2
Trim the stalks and any browned outer layers from the fennel, reserving 1 tablespoon of tender fronds for garnish. Halve each bulb lengthwise, then cut each half into 3 or 4 wedges, about 3/4 to 1 inch thick at the widest edge. Leave a little core attached to hold each wedge together.
- 3
Bring 3 quarts of water and 1 teaspoon of the salt to a boil in a large pot. Add the fennel and simmer for 8 to 10 minutes, until a knife enters the thickest part with some resistance but the wedges still hold their shape.
- 4
Drain the fennel in a colander for 5 minutes, then gently blot away visible surface moisture with paper towels. Arrange the wedges in the prepared dish in a snug, mostly single layer.
- 5
Return the empty pot to medium-low heat. Add the cream, milk, garlic, remaining 1/2 teaspoon salt, pepper, and nutmeg. Heat for 3 to 4 minutes, stirring occasionally, until steaming with small bubbles around the edges; do not bring to a full boil.
- 6
Remove the pot from the heat and stir in 1/2 cup of the Parmesan until mostly melted. Pour the sauce evenly over and around the fennel.
- 7
Combine the panko, olive oil, and remaining 1/4 cup Parmesan in a small bowl until the crumbs are evenly coated. Scatter the mixture over the fennel.
- 8
Bake uncovered for 25 to 30 minutes, until the sauce bubbles in the center, the topping is golden brown, and a knife slides easily through the thickest fennel wedge. If the topping browns before the fennel is tender, cover loosely with foil for the remaining baking time.
- 9
Let the gratin rest for 10 minutes before sprinkling with the reserved chopped fennel fronds and serving.
Let the gratin rest briefly so the sauce settles around the fennel. Bring the baking dish straight to the table and serve with a wide spoon to catch the creamy sauce.
