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Browned Butter Fennel Gratin


Better Homes and Gardens, March 2014, page 104.

Nutrition Facts (Browned Butter Fennel Gratin)229 kcal cal.;
17 g Fat, total;
49 mg chol.;
10 g sat. fat;
12 g carb.;
5 g Monosaturated fat;
1 g Polyunsaturated fat;
4 g fiber;
2 g sugar;
9 g pro.;
14 mg vit. C;
0 mg Thiamin;
690 IU vit. A;
284 mg calcium;
1 mg iron;
0 g Trans fatty acid;
502 mg Potassium;
0 µg Cobalamin (Vit. B12);
272 mg sodium;
0 mg Pyridoxine (Vit. B6);
46 µg Folate;
0 mg Riboflavin;
1 mg Niacin
Percent Daily Values are based on a 2,000 calorie diet

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Browned Butter Fennel Gratin 1 Picture


  • 4 tablespoons butter
  • 3 medium fennel bulbs, trimmed, cored, and sliced crosswise
  • 3 stalks celery, sliced
  • 2 large Vidalia or other sweet yellow onions, cut crosswise into 1/2-inch-thick slices
  • 6 ounces Gruyere cheese, shredded (1 1/2 cups)
  • 1/4 cup whipping cream
  • 2 tablespoons snipped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup coarse Italian or French bread crumbs
  • 2 tablespoons finely chopped hazelnuts
  • Fresh dill sprigs


Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1


Preheat oven to 375 degrees F. In a small saucepan heat 3 tablespoons of the butter over medium heat until light brown, about 7 minutes; remove from heat.

Arrange half of the fennel and half of the celery in a 2 quart baking dish. Top with half of the onion slices. Sprinkle with 1/2 cup of the cheese. Repeat layers. In the saucepan whisk together browned butter, cream, the 2 tablespoons dill, the salt, and pepper. Drizzle over vegetables. Cover baking dish tightly with foil. Bake for 45 minutes.

Meanwhile, in a small microwave-safe bowl, microwave the remaining butter until melted. Add bread crumbs and nuts; toss to coat.

Uncover baking dish; sprinkle the remaining cheese and the bread crumb mixture over vegetable mixture. Bake, uncovered, for 30 to 35 minutes more or until vegetables are tender and crumbs are golden. Let stand for 15 minutes before serving. Top with dill sprigs.

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