Fennel Gratin

Serves 4 


2 large fennel bulbs, trimmed and quartered

6 garlic cloves, peeled

2 tablespoons olive oil

pinch of salt

6 green onions, thinly sliced

5 cloves garlic, peeled and minced

1 tablespoon fennel fronds, minced

1 tablespoon fresh thyme, minced

½ cup milk

½ cup grated gruyere cheese

¼ cup grated parmesan cheese

Salt and freshly ground pepper to taste

For topping: 

¼ cup grated parmesan cheese

½ cup gruyere cheese

½ cup panko crumbs

Drizzle of extra virgin olive oil 

Preheat oven to 400° F degrees.

Place fennel bulb quarters on a foil-lined sheet pan. Drizzle with 2 teaspoons olive oil and a pinch of salt. Roast for 30 minutes until soft and just becoming brown.

While the fennel is roasting, sauté the green onions and garlic in olive oil (about a tablespoon or more). Don't brown them. You just want them soft. Add the minced fennel fronts and thyme and cook for another minute. Set aside.

Remove the roasted fennel from the oven and place quarters in a baking dish coasted with olive oil. 

In a medium bowl, mix together green onion and garlic mixture with milk, cheeses, salt and pepper. 

Spread over the fennel in the baking dish.

To make the topping, combine the cheeses with the panko and evenly spread over the fennel bulbs and green onion and garlic cheese mixture. Drizzle with olive oil.

Bake uncovered at 400° F degrees for 25 minutes until brown and bubbly.