Fennel Gratin with Walnut-Thyme Breadcrumbs
A luxurious side dish featuring tender fennel bulbs baked in cream and topped with a crunchy mixture of walnuts, Parmesan, and thyme-scented breadcrumbs. This elegant gratin combines the subtle anise flavor of fennel with rich dairy and nutty elements.
Ingredients
- •2 pounds fennel bulbs
- •1 small onion
- •1 cup heavy cream
- •4 tablespoons unsalted butter
- •2 tablespoons thyme leaves
- •to taste kosher salt and pepper
- •1½ cups fresh breadcrumbs
- •1 cup walnuts
- •2 tablespoons olive oil
- •1 ounce Parmesan
Cooking Instructions
- 1.
Place rack in upper third of oven; preheat to 400°F. 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.
35 min
- 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.
5 min
- 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.
15 min
