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Fennel Gratin

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 2 pounds fennel bulbs (about 3-4 bulbs), fronds and stems removed and cut into 1/4 inch thick slices
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup panko bread crumbs (or regular bread crumbs)
  • 1/2 cup Parmigiano Reggiano (Parmesan), grated
  • 2 teaspoons thyme, chopped
  • 1 tablespoon oil

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from closetcooking.com

Preparation

Step 1

Boil the fennel in water until tender, about 5-6 minutes and drain.
Toss the fennel in the olive oil along with the salt and pepper and place it into a baking dish.
Sprinkle on the mozzarella.
Mix the bread crumbs, Parmesan, thyme and oil and sprinkle on top.
Bake in a preheated 375F oven, covered for 20 minutes, remove the cover and bake until the cheese is melted and golden brown, about 10 minutes.

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