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Bon Appétit

Fennel Gratin With Walnut-Thyme Breadcrumbs

5.0

(11)

Image may contain Plant Food Produce Vegetable Bean and Lentil
Alex Lau

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Recipe information

  • Total Time

    1 hours

  • Yield

    4 Servings

Ingredients

2

pounds fennel bulbs (about 4 small), thinly sliced lengthwise

1

small onion, thinly sliced

1

cup heavy cream

4

tablespoons unsalted butter, cut into small pieces

2

tablespoons thyme leaves, divided

Kosher salt, freshly ground pepper

1½

cups very coarse fresh breadcrumbs

1

cup walnuts, coarsely chopped

2

tablespoons olive oil

1

ounce finely grated Parmesan (about 1 cup)

Preparation

  1. Step 1

    Place rack in upper third of oven; preheat to 400°. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes.

    Step 2

    While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.

    Step 3

    Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes. Let cool slightly before serving.

Nutrition Per Serving

Calories (kcal) 830 Fat (g) 64 Saturated Fat (g) 26 Cholesterol (mg) 120 Carbohydrates (g) 53 Dietary Fiber (g) 11 Total Sugars (g) 15 Protein (g) 16 Sodium (mg) 530
Explore Bon AppétitGratinFennelVegetableWalnutNutParmesanCheeseWeeknight MealsSideVegetarianDinner
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Reviews (11)

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  • I like this recipe, it is really good. Had it with chicken and roasted potatoes. It really reminded me of mushroom and cream sauce that my grandmother makes.

    • Juli

    • Germany

    • 2/5/2021

  • It turned out great! I threw in a little celeriac I had kicking around, and used half cream and half whole milk and store bought breadcrumbs because that's all I had on hand, and it was still wonderful. I do think 8x8 is a little small, though. Everything juuuust fit and the topping was pretty deep.

    • kait

    • Baltimore, md

    • 12/12/2021

  • Best vegetable dish. I cannot get away without making it for every major holiday or delectation dinner with my extended family !! Creamy , crunchy , texture and pure deliciousness ! Highly recommend. Only cutting the fennel for large party is a hassle ! But worth it after

    • MNC

    • New York

    • 9/25/2022