Fennel Gratin
Ingredients
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- 3 quarts water
- 2 teaspoons kosher salt
- 2 pounds fennel bulbs – trimmed and cut into 1-inch wedges (~4.5 medium fennel bulbs)
- 5 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cups Parmigiano-Reggiano cheese – finely grated
- 1/2 cups fresh breadcrumbs
- 1/4 teaspoons black pepper – freshly ground
- 1/8 teaspoons ground nutmeg
Instructions
1. Heat the oven to 400°F (200°C). Butter a 2-quart baking dish with 1 tablespoon of the unsalted butter.
2. Bring 3 quarts water and 1 teaspoon kosher salt to a boil in a large pot. Trim the fennel bulbs, removing stalks and any tough outer layers; halve lengthwise and cut into 1-inch wedges, keeping some core attached so pieces hold together.
3. Boil the fennel until just tender but not falling apart, 8–10 minutes. Drain well and pat dry to remove excess moisture.
4. Make the béchamel: In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in the flour and cook, whisking, until foamy and pale blond, 1–2 minutes. Gradually whisk in the milk and bring to a gentle simmer; cook, whisking often, until smooth and thick enough to coat the back of a spoon, 3–5 minutes. Season with 0.75 teaspoon kosher salt, the black pepper, and the nutmeg. Remove from heat.
5. Melt the remaining 1 tablespoon unsalted butter. In a bowl, toss the fresh breadcrumbs with the melted butter, 0.25 teaspoon kosher salt, and half of the Parmigiano-Reggiano (0.5 cup).
6. Spoon a thin layer of béchamel into the prepared dish. Arrange the fennel wedges evenly in the dish, then pour the remaining sauce over to coat. Sprinkle with the remaining Parmigiano-Reggiano, then top evenly with the buttery breadcrumbs.
7. Bake until bubbling at the edges and the top is golden brown, 20–25 minutes. Let stand 5 minutes before serving so the gratin sets slightly.
Fennel Gratin is a comforting baked dish that pairs the gentle sweetness and anise notes of fennel with a rich, silky sauce and a savory, crisp top. The fennel turns tender and mellow in the oven, while a blanket of cheese and breadcrumbs creates a golden crust for contrast. It’s a side dish that feels both elegant and homey, ideal alongside roast meats or fish, or as a centerpiece vegetable course.
The preparation has roots in Italian and French kitchens, where gratin techniques highlight vegetables by layering them with sauce and cheese. In Italy, finocchi gratinati often uses béchamel and Parmigiano-Reggiano; in France, gratin de fenouil commonly leans on cream and alpine cheeses. Across regions, the appeal is the same: a simple vegetable elevated by careful texture and heat into something luxurious.