This Fennel Gratin Recipe is a rich and creamy recipe, which features fresh fennel and heavy cream. It’s an elegant side dish, ready in about 1 hour and 10 minutes.
Jump to RecipeFennel Gratin Recipe Ingredients
- 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
How To Make Fennel Gratin Recipe
- Prepare the oven and dish: Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
- Combine the vegetable base: Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt to the baking dish and toss to combine evenly.
- Make the cream sauce: Whisk the mustard into the heavy cream until smooth.
- Bake the gratin: Pour the cream mixture over the fennel mixture. Bake until bubbling and golden, about 1 hour.
Recipe Tips
- How to slice fennel thinly: For the best texture, use a mandoline slicer to get paper-thin shavings of fennel. If you use a knife, ensure the slices are as thin and uniform as possible so they cook evenly.
- Why add mustard?: The mustard acts as an emulsifier and provides a tangy contrast that cuts through the richness of the heavy cream and Parmesan cheese. Dijon mustard works best for this.
- Is the fennel flavor strong?: Raw fennel has a distinct licorice flavor, but slow-baking it in cream mellows it out significantly, turning it sweet and tender. Even people who dislike raw anise flavors often enjoy roasted fennel.
- Checking for doneness: The gratin is done when the top is deep golden brown and a knife slides easily through the thickest part of the fennel without resistance.
What To Serve With Fennel Gratin Recipe
This decadent side dish pairs beautifully with roasted meats or simple seafood.
- Roast chicken with herbs
- Seared steak or pork chops
- Baked white fish like cod or halibut
- A crisp green salad with vinaigrette
How To Store Fennel Gratin Recipe
- Refrigerate: Allow the dish to cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days.
- Reheat: Reheat in a 350°F oven covered with foil for 15-20 minutes until bubbling. You can also microwave individual portions, though the texture may be softer.
- Freeze: Freezing is not recommended for this recipe. Dishes with high dairy content (heavy cream) often separate and become grainy when thawed and reheated.
Fennel Gratin Recipe Nutrition Facts
- Calories: 420
- Total Fat: 38g
- Saturated Fat: 23g
- Cholesterol: 115mg
- Sodium: 450mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugar: 3g
- Protein: 10g
Nutrition information is estimated per serving.
FAQs
You can, but the sauce will be thinner and less luxurious. Heavy cream reduces and thickens naturally as it bakes; milk or half-and-half may curdle or leave the dish watery.
No. This method cooks the raw fennel directly in the cream. The long baking time (1 hour) ensures the vegetable becomes perfectly tender without pre-boiling.
Yes. Sliced potatoes or leeks make excellent additions. If adding potatoes, you may need to increase the salt slightly.
Fennel Gratin Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings10
minutes1
hour420
kcalA luxurious low-carb side dish featuring tender fennel baked in a savory mustard-infused cream sauce with a golden Parmesan crust.
Ingredients
1/2 tbsp butter (for greasing)
2 heads fennel, thinly sliced
1 cup Parmesan cheese, grated
1 clove garlic, minced
1/4 tsp Kosher salt
1 tbsp Dijon mustard
2 cups heavy cream
Directions
- Preheat oven to 350°F (175°C) and butter a 9×13 baking dish.
- Toss sliced fennel, Parmesan, garlic, and salt directly in the dish.
- Whisk mustard into the heavy cream.
- Pour cream mixture over the fennel.
- Bake for 1 hour until the top is golden brown and bubbling.
- Let sit for 5 minutes before serving to let the sauce set.
Notes
- Texture: Ensure the fennel is sliced thinly; thick wedges will take much longer to cook and may remain tough.
- Serving: This dish is very rich, so small portions go a long way.
