Fennel Gratin

A creamy and comforting vegetable side dish featuring roasted fennel, béchamel sauce, and Parmigiano Reggiano cheese. The caramelized fennel, paired with a rich sauce and crispy golden top, makes it a perfect addition to any holiday or special meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Course: Side Dish

Cuisine: Italian-American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients:

2 lbs fennel bulbs
2¼ tablespoons butter
2 oz grated Parmigiano Reggiano cheese

For the Sauce:

1½ cups whole milk
2 tablespoons all-purpose flour
2 tablespoons butter
Salt to taste
Pinch of nutmeg

Method

Prepare the Fennel:

Trim the fennel bulbs, removing the stalks and woody core.
Slice the fennel into even wedges.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over low heat.
Gradually whisk in 2 tablespoons of flour to create a roux. Cook it until golden.
Slowly add the milk, whisking constantly to prevent lumps. Season with salt and nutmeg. Continue whisking until the sauce thickens and coats the back of a spoon.

Assemble the Gratin:

Preheat the oven to 400°F.
Butter a baking dish and arrange the cooked fennel in a single layer.
Pour the béchamel sauce over the fennel, ensuring it is evenly covered.
Sprinkle the grated Parmigiano Reggiano cheese generously over the top.

Bake:

Bake in the preheated oven for about 30 minutes or until the top is golden brown and the fennel is tender.
For a crispier topping, mix Panko breadcrumbs with Parmigiano and thyme, then bake at 425°F for around 20 minutes.

Serve:

Once baked, serve immediately. The dish can be made a day ahead and baked when ready.

Notes

Make-Ahead Tip: You can prepare the dish the day before and refrigerate it. Just bake it longer when you’re ready to serve.
Cheese Variations: You can mix Gruyère with Parmigiano Reggiano for a richer topping.