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Fennel and Onion Gratin
This crispy, cheesy fennel and onion gratin is perfect for the holidays or chilly winter months. Sweet, tender fennel and onions are cooked in butter, mixed with Pecorino Romano, thyme, and cream, then baked under a golden breadcrumb topping. It's an easy make-ahead side, it pairs beautifully with steak, chicken, turkey, pork, or fish.
👥 7 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- pan
- skillet
- casserole dish
📝 Preparation Steps
1
Preheat the oven to 425℉.
2
Melt two tablespoons of butter in a large saucepan over medium heat. Add the fennel, season with salt, stir, then cover and let cook for about ⏱️ 10 minutes.
butter (divided, plus more for greasing the dish)4 tablespoonssalt (plus more to taste)1 teaspoon
3
Add the onions, stir, cover, and cook, stirring occasionally, until tender, about ⏱️ 15 minutes.
4
while the fennel and onion cook, melt the remaining two tablespoons of butter in a medium saute pan.
butter (divided, plus more for greasing the dish)4 tablespoons
5
Add in the panko breadcrumbs and stir around until they're golden and toasted. Set aside to cool.
panko breadcrumbs1 cup
6
When the onions and fennel are tender, add the heavy cream and thyme, then season with salt and pepper.
salt (plus more to taste)1 teaspoon
7
Cook uncovered for a few minutes until the cream has reduced by about ⅓, then remove from the heat and stir in 1 cup of Pecorino Romano cheese.
8
Butter the inside of an 8-9 inch casserole dish or cast iron skillet, then add the fennel mixture and smooth out the top.
butter (divided, plus more for greasing the dish)4 tablespoons
9
Sprinkle with remaining Pecorino Romano cheese and then the toasted breadcrumbs.
10
Bake for about ⏱️ 20 minutes or until its bubbling and golden brown on top.
Nutrition Facts
calories
270 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
686 mg
protein Content
8 g
trans Fat Content
0.3 g
cholesterol Content
65 mg
carbohydrate Content
13 g
saturated Fat Content
13 g
unsaturated Fat Content
7 g
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