Best 10 Fennel Au Gratin Recipes

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**Fennel Au Gratin: A Culinary Symphony of Sweetness and Savory Delight**

Embark on a culinary journey with fennel au gratin, a symphony of flavors that will tantalize your taste buds. This classic French dish showcases the unique and versatile fennel bulb, transformed into a creamy, cheesy masterpiece. Baked to golden perfection, each bite reveals a harmonious blend of sweet and savory notes, enhanced by a crispy breadcrumb topping. This recipe collection offers a diverse range of fennel au gratin variations, each with its own distinct twist on this beloved dish. From the classic recipe to creative interpretations featuring goat cheese, bacon, or even a hint of orange zest, these recipes cater to every palate. Prepare to be captivated by the irresistible charm of fennel au gratin, a culinary delight that will elevate your dining experience.

Here are our top 10 tried and tested recipes!

FENNEL AU GRATIN



Fennel au Gratin image

Here's a lovely variation on traditional potatoes au gratin. Rich and buttery, this baked side dish has just the right amount of fennel flavor. -Sue Kauffman, Columbia City, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

2 large fennel bulbs, thinly sliced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
1/2 cup shredded Gruyere or Swiss cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add fennel; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry; place in a greased 11x7-in. baking dish., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Gruyere cheese. Pour over fennel and sprinkle with Parmesan cheese., Cover and bake at 375° for 15 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly.

Nutrition Facts : Calories 215 calories, Fat 19g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 271mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

FENNEL GRATIN



Fennel Gratin image

This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect - coarse bread crumbs are toasted and shattered just so - but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining.

Provided by Christine Muhlke

Categories     side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 large loaf artisanal bread (about 5 ounces)
2 tablespoons unsalted butter
1 teaspoon garlic paste (see note)
1/2 teaspoon fennel pollen
1/4 teaspoon black pepper
3 tablespoons roughly chopped fennel fronds (optional)
4 or 5 large fennel bulbs (3 to 4 inches), or 6 to 8 small bulbs (2 to 3 inches), with some fronds attached
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
3/4 cup chicken stock, preferably homemade
1/4 cup good white wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons garlic paste (see note)
2 1/2 cups whole milk
3 ounces cave-aged Gruyère cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces cave-aged Gruyère cheese, grated
2 ounces Parmigiano-Reggiano cheese, ground (see note) or finely chopped by hand

Steps:

  • Toast the bread crumbs: Heat oven to 250 degrees. Remove crust from bread and slice 1/4 inch thick, then tear slices into 1/2 inch pieces. Spread on a baking sheet and bake for 40 to 45 minutes, until completely dry and brittle, but without any color. Let cool, then break into roughly pebble-size pieces and place between 2 sheets of parchment paper or in a plastic bag. Gently roll a rolling pin across the surface several times until crumbs have a rustic texture - larger than a grain or rice but smaller than a pea. Measure 3/4 cup crumbs and set aside. (Reserve leftover crumbs for another purpose.)
  • Meanwhile, prepare the fennel: Chop 3 tablespoons fronds and set aside. If you're using large bulbs, cut lengthwise into quarters; if you're using small bulbs, cut lengthwise in half. Leave base fully attached in both instances. Turn fennel pieces cut side up and season with salt and pepper.
  • Heat your largest sauté pan over medium-high heat. Add oil and butter. Then, working in batches to avoid overcrowding, add fennel cut side down and sear until deep chestnut brown, 2 to 3 minutes. If fennel is quartered, flip pieces to sear the other cut surface for 2 to 3 minutes more. Transfer fennel to a large Dutch oven.
  • Add stock and wine to Dutch oven, place over low heat, cover and simmer until fennel is fork-tender but not mushy, 20 to 25 minutes. Using tongs or a slotted spoon, place fennel neatly in a 9 by 13-inch broiler-proof baking dish and set aside.
  • Prepare the bread crumb topping: In a medium saucepan over medium-low heat, melt butter. Add bread crumbs, garlic paste, fennel pollen and pepper and cook, stirring often, until crumbs are pale gold, 2 to 3 minutes. Don't let them take on too much color. Remove pan from heat and stir in chopped fennel fronds.
  • Make the cheese sauce: In a saucepan over medium heat, melt butter and whisk in flour. Whisk for about 1 minute, then add garlic paste. Whisk until flour begins to take on a pale gold color, 2 to 3 minutes; you want a shade between off-white and not quite beige.
  • Gradually whisk in milk. Once all of the milk has been added, whisk vigorously until sauce is completely smooth; turn down heat to medium-low and simmer, whisking periodically to avoid scorching, until sauce fully thickens, 10 to 12 minutes. Turn off heat, whisk in Gruyère, and season with salt and pepper. The sauce should be very thick.
  • To assemble: Place a rack in the upper third of the oven and heat to 350 degrees. Pour cheese sauce over fennel (very gently reheat sauce if cold), and sprinkle with Gruyère and Parmigiano-Reggiano. Bake until bubbling and beginning to brown, 15 to 20 minutes.
  • Remove gratin from oven and scatter bread crumb topping in an even layer across the top. Continue to bake until gratin takes on a deep golden hue, about 5 minutes. If it needs more color, place dish under the broiler for 1 minute, watching it very carefully to ensure nothing burns. Serve immediately.

BRAISED FENNEL AU GRATIN



Braised Fennel au Gratin image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

4 bulbs of sweet Florentine fennel (anise)
1 1/2 quarts boiling water
4 tablespoons unsweetened butter
4 tablespoons glace de viande
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cut each fennel bulb in half and trim the root end. Cut off any stalks that protrude above the bulb.
  • Drop the fennel halves in the boiling water and let them simmer for 7 minutes. Drain, refresh in cold water and drain again.
  • Using 1/2 tablespoon of butter, grease the bottom and sides of an ovenproof porcelain or enamel dish just large enough to hold the fennel. Arrange the fennel halves in the dish. Spoon the glace de viande over them and sprinkle them with salt and pepper. Dot with remaining butter.
  • Cover the dish with foil and place in preheated oven for approximately 30 minutes, or until fennel can be pierced easily with a fork.
  • Remove foil and sprinkle fennel halves with grated cheese. Raise heat to 500 degrees and return, uncovered, to a hot oven for 10 to 15 minutes or until cheese melts and the fennel halves start to turn brown. Serve immediately in the dish in which they were cooked.

FENNEL-POTATO AU GRATIN



Fennel-Potato Au Gratin image

The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10

9 cups sliced peeled potatoes
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/4 cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup shredded Parmesan cheese

Steps:

  • In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. , Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

FENNEL GRATIN



Fennel Gratin image

This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Number Of Ingredients 7

1/2 tablespoon butter
2 heads fennel, thinly sliced
1 cup coarsely grated Parmesan
1 clove garlic, minced
Kosher salt
1 tablespoon mustard
2 cups heavy cream

Steps:

  • 1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.
  • 2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.

PARMESAN FENNEL GRATIN



Parmesan Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium fennel bulbs
1/2 cup chicken stock, preferably homemade
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, diced
3 tablespoons unsalted butter, melted
3/4 cup panko (Japanese bread flakes)
1 cup freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
  • Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
  • Note: The ingredient quantities were proportionally increased for this episode.

FENNEL GRATIN



Fennel Gratin image

Fennel is simmered until tender, then topped with a mixture of grated cheese and breadcrumbs for a quick, fresh, lighter in style gratin.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, core and slice 3 fennel bulbs 1/2 inch thick. Boil in salted water with 1/2 lemon until tender, about 15 minutes; drain. Arrange in a buttered 2-quart baking dish. Sprinkle with a mix of 1/4 cup each parmesan and panko, 3/4 teaspoon chopped fennel seeds, 1/2 teaspoon kosher salt and a few grinds of pepper; dot with 3 tablespoons butter. Broil until golden, about 3 minutes. Top with chopped fennel fronds.

POTATO-FENNEL GRATIN



Potato-Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
  • Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
  • Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
  • Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

FENNEL GRATIN



Fennel gratin image

Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Provided by Good Food team

Categories     Dinner, Side dish, Supper, Vegetable

Time 30m

Number Of Ingredients 5

4 large fennel bulbs
pinch grated nutmeg
1 garlic clove , crushed
200ml double cream
50g parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

FENNEL & POTATO GRATIN



Fennel & potato gratin image

This is a deliciously creamy, seasonal dish that's best prepared ahead of time

Provided by Rosie Birkett

Categories     Side dish, Supper

Time 1h25m

Number Of Ingredients 9

1 tbsp olive oil
1 bulb fennel , finely sliced (reserve the fronds)
squeeze of lemon juice
1 large garlic clove , crushed
200ml double cream
80ml vermouth or fino sherry
50ml semi-skimmed milk
butter , for greasing
600g floury potatoes (such as King Edward or Maris Piper), finely sliced

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.
  • Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture - press it down with a spatula if you need to - and top with the fennel fronds.
  • Roast in the oven for 35-40 mins, or until the potatoes are tender.

Nutrition Facts : Calories 440 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Choose the right fennel: For this recipe, it's best to use medium-sized fennel bulbs that are firm and have a bright white color. Avoid any bulbs that have brown spots or blemishes.
  • Slice the fennel thinly: This will help the fennel cook evenly and become tender. Use a sharp knife to slice the fennel as thinly as possible.
  • Don't overcrowd the baking dish: Make sure the fennel slices are arranged in a single layer in the baking dish. If the fennel is overcrowded, it will not cook evenly.
  • Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well. Gruyère, Parmesan, and Comte are all good choices.
  • Don't overcook the fennel: The fennel should be tender but still slightly crisp. Overcooking will make the fennel mushy.

Conclusion:

Fennel au gratin is a delicious and elegant dish that is perfect for a special occasion. It's easy to make and can be prepared ahead of time. The fennel is tender and flavorful, and the cheese sauce is rich and creamy. Serve fennel au gratin with a side of roasted vegetables or a salad.

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