Fennel Gratin from Closet Cooking

Fennel baked in cheese with a golden brown crunchy bread crumb crust.

Servings: makes 4-6 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
  • 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
  1. Boil the fennel in water until tender, about 5-6 minutes and drain.
  2. Toss the fennel in the olive oil along with the salt and pepper and place it into a baking dish.
  3. Sprinkle on the mozzarella.
  4. Mix the bread crumbs, parmesan, thyme and oil and sprinkle on top.
  5. 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.