Fennel Gratin With Pecorino and Lemon Recipe

Name: Fennel Gratin With Pecorino and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1 onion, halved, cut into 1/4-inch-thick slices (12-13 ounce); 3 large garlic cloves, minced; 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices; ½ cup low-salt chicken broth; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon chopped fresh thyme; 1 ½ teaspoons coarse kosher salt; ½ teaspoon black pepper; 3 tablespoons butter; ¾ cup panko breadcrumbs (Japanese breadcrumbs); 1 cup pecorino romano cheese; 1 tablespoon chopped fresh Italian parsley; 1 ½ teaspoons finely grated lemon peel

Servings: persons

5 tablespoons olive oil
1 onion, halved, cut into 1/4-inch-thick slices (12-13 ounce)
3 large garlic cloves, minced
5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
½ cup low-salt chicken broth
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 ½ teaspoons coarse kosher salt
½ teaspoon black pepper
3 tablespoons butter
¾ cup panko breadcrumbs (Japanese breadcrumbs)
1 cup pecorino romano cheese
1 tablespoon chopped fresh Italian parsley
1 ½ teaspoons finely grated lemon peel

1
Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish.
2
Heat 5 tablespoons oil in large wide pot over medium heat.
3
Add onion and garlic; saute until soft but not brown, about 5 minutes.
4
Add fennel; increase heat to medium-high and saute until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes.
5
Stir in broth and next 4 ingredients.
6
Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes.
7
Transfer to dish.
8
DO AHEAD Can be made 1 day ahead.
9
Cool slightly; cover and chill.
10
Let stand at room temperature 1 hour before baking.
11
Crumb topping: Melt butter in large nonstick skillet over medium heat.
12
Add panko; saute until golden, about 3 minutes.
13
Remove from heat; cool to room temperature.
14
Stir Pecorino, parsley, and peel into panko.
15
DO AHEAD Can be made 1 day ahead.
16
Store airtight in refrigerator.
17
Preheat oven to 425F Sprinkle panko mixture over fennel.
18
Bake until gratin is heated through and topping is deep golden, about 20 minutes.
19
Serve warm.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons olive oil, 1 onion, halved, cut into 1/4-inch-thick slices (12-13 ounce), 3 large garlic cloves, minced, 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices, and more.

Yes, Fennel Gratin With Pecorino and Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel Gratin With Pecorino and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions