Buzz
Fennel often leaves people stumped. It’s fantastic raw, shaved into salads or slaws, but when roasted, it becomes a smooth and indulgent vegetable with a subtler anise flavor compared to its raw form. Combined with cream, butter, and cheese, fennel turns into a rich, comforting side dish that could easily replace potatoes. To elevate this dish, the fennel gratin is topped with crispy, chunky breadcrumbs that turn golden in the oven, offering a delightful contrast to the creamy layers beneath. Best of all, the entire dish comes together quickly and most of the time is spent baking in the oven.
Prepare Your Fennel and Leeks
Fennel may not taste like cabbage, but they share a similar growth pattern. It has a core, which must be removed. If your fennel includes stalks and fronds, cut them off and repurpose them elsewhere (many markets remove these and sell only the bulbs). Slice the bulb in half lengthwise, then use a V-shaped cut to remove the core. Lay the fennel halves flat with the cut side down and slice into thin pieces about ½ inch thick. A mandolin can help, but avoid using the thinnest setting. Layer the fennel slices tightly in a baking dish.
Trim off the green part of the leek, leaving just the white and light green sections. Slice it in half, rinse thoroughly to remove any dirt hidden between the layers, and then slice it into long pieces, about 3 to 4 inches in length and ½ inch wide. Separate the layers and arrange them over the fennel slices.
Prepare a creamy cheese sauce
In a saucepan over medium heat, combine butter, cream, cheese, and a pinch of salt and pepper. Whisk continuously until the cheese has melted and is fully incorporated. Next, add your choice of stock—chicken or vegetable—and bring the mixture to a simmer, stirring occasionally.
Once the mixture reaches a simmer, pour it over the fennel and leeks. Cover the dish with tin foil and place it on the middle rack of a 400°F oven for 30 minutes.
Prepare some breadcrumbs
You can certainly use store-bought breadcrumbs if you don’t have a food processor, but making your own adds a chunky, rustic texture that enhances the dish. To make them, take any stale bread—whether a baguette or loaf—and tear it into pieces by hand before placing them in a food processor. Pulse the processor to create uneven crumbs, avoiding a fine powder. Transfer the crumbs to a bowl, toss them with olive oil, and season with a pinch of salt and pepper.
Top the gratin
After 30 minutes, remove the tin foil from the gratin and evenly scatter the breadcrumbs over the top. Return the dish to the oven for another 10 minutes, keeping an eye on it through the oven light to check for golden-brown coloring. Since ovens vary, this step may take less time, so be vigilant to avoid burning the topping.
Fennel Gratin with a Crunchy Breadcrumb Topping Recipe
Ingredients
3 fennel bulbs
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon ground pepper
1 cup chicken or vegetable stock
1 leek
1 tablespoon olive oil
1 cup grated parmesan
1 cup breadcrumbs or stale bread
Remove the core from the fennel and slice it into ½-inch thick pieces. Arrange the slices closely together in an oven-safe dish.
Clean the leek and cut it into long strips, about 3 to 4 inches by ½ inch. Layer these strips on top of the fennel.
In a saucepan, combine cream, butter, cheese, and a pinch of salt and pepper. Heat over medium, whisking until smooth. Stir in stock and bring to a simmer.
Pour the mixture over the fennel and leeks. Cover the pan with tin foil and bake at 400°F for 30 minutes.
While the dish bakes, prepare breadcrumbs by grinding stale bread in a food processor. Pulse the processor to create uneven crumbs.
Toss the breadcrumbs with olive oil, along with the remaining salt and pepper.
After 30 minutes, remove the tin foil and evenly sprinkle the breadcrumbs over the gratin. Return the dish to the oven, uncovered, for 10 more minutes, checking every minute or two for browning. When the breadcrumbs are golden, take the gratin out of the oven.
