PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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danyal rajput
[email protected]This gratin was easy to make and it turned out great. I used a combination of Parmesan and Gruyère cheese and it was so flavorful.
Sunny Notto
[email protected]I loved this gratin. It was so creamy and flavorful. I will definitely be making it again.
Ellie Quinn
[email protected]This gratin was a bit too cheesy for my taste. I would reduce the amount of cheese next time.
Kathryn Joyce
[email protected]I made this gratin for a dinner party and it was a big hit. Everyone loved the flavors.
Kevin Pla7z
[email protected]This gratin was easy to make and it turned out delicious. I will definitely be making it again.
Sikandar Sikandar
[email protected]I followed the recipe exactly and the gratin turned out great. It was creamy and flavorful.
Bilal Gill Bilal Gill
[email protected]This gratin was a bit bland for my taste. I added some additional spices and it was much better.
Sajan Q
[email protected]I love this recipe. It's so versatile. I've made it with different types of potatoes and fennel and it's always delicious.
Connie-maii Mclean
[email protected]This gratin was easy to make and it turned out great. I used a combination of Parmesan and mozzarella cheese and it was so cheesy and delicious.
Melissa Beltrand
[email protected]I made this gratin for a potluck and it was a big hit. Everyone loved it.
Kaveh Noine
[email protected]This gratin was delicious. I used a combination of Parmesan and Gruyère cheese and it was so flavorful. I will definitely be making this again.
Damindu Rashmika
[email protected]I love this recipe! It's so easy to make and it's always a hit.
Masoudy “adam” Mahunda
[email protected]This was a great recipe. I used Yukon Gold potatoes and they turned out so creamy. The fennel added a nice flavor to the dish. I will definitely be making this again.
Ayaat Noor
[email protected]I made this gratin for a dinner party and it was a big success. The flavors were amazing and the gratin was cooked perfectly. I will definitely be making this again.
bayan ali
[email protected]This was a delicious and easy dish to make. I used a mandoline to slice the potatoes and fennel, which made it go quickly. I also added a bit of grated Parmesan cheese to the breadcrumb topping. The gratin was cooked perfectly and was a hit with my f