November 18th, 2024
Recipes
Cheesy Fennel Gratin
Valentina P
- Difficulty
•
- Time 40"
This very simple vegetable gratin is one of those unexpectedly wonderful dishes; full of crunchy breadcrumbs, gooey melted cheese, and warming fennel. Pre-boiling the fennel makes it super tender and brings out its sweet licorice undertones.
How To MakeDiet Type: Classic
Shopping List
- 4 fennel bulbs, quartered (fronds and stalks removed)
- 1 1/2 cups cheese (low-moisture mozzarella or provolone, Note 1)
- 66666667/100000000 cup finely ground breadcrumbs (store-bought or homemade)
- 1/4 cup olive oil
- salt and pepper, to taste
Instructions
- Step 1: Place the quartered fennel in a large pot filled with water and 1 tablespoon of salt. Bring the water to a boil over medium-high heat. Cook the fennel in the boiling water until fork tender, about 15 minutes. Drain and set aside.
- Step 2: Preheat the oven to 350°F. Lightly grease or line an oven-proof casserole pan with parchment paper.
- Step 3: Cut the cheese into 1 inch to 2 inch chunks (you could also use pre-grated cheese). To assemble the gratin, sprinkle half of the breadcrumbs evenly over the bottom of the pan. Spread the boiled fennel evenly on top of the crumbs. Add the cheese chunks, spreading them out to cover the fennel. Sprinkle the remaining breadcrumbs on top and drizzle the olive oil over everything.
- Step 4: Bake for 15 to 20 minutes, or until the cheese melts and turns golden.
- Serve: Enjoy warm with an extra drizzle of olive oil.
Recipe Notes
Note 1: A non-dairy mozzarella or provolone-style cheese will also work, with a bit less melty results.
Nutrition
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Cheesy Fennel Gratin
PT40M 4 fennel bulbs, quartered (fronds and stalks removed) 1 1/2 cups cheese (low-moisture mozzarella or provolone, Note 1) 66666667/100000000 cup finely ground breadcrumbs (store-bought or homemade) 1/4 cup olive oil salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
