Fennel Gratin with Pecorino and Lemon
A luxurious side dish featuring tender fennel bulbs baked with a crispy panko and Pecorino Romano cheese topping, brightened with lemon zest and fresh herbs. This elegant gratin combines the sweet anise flavor of fennel with savory cheese and breadcrumbs.
Ingredients
- •3 tablespoons butter
- •¾ cup panko
- •1 cup Pecorino Romano cheese
- •1 tablespoon fresh Italian parsley
- •1½ teaspoons lemon peel
- •5 tablespoons olive oil
- •1 whole onion
- •3 cloves garlic
- •5 bulbs fennel
- •½ cup low-salt chicken broth
- •2 tablespoons fresh Italian parsley
- •1 tablespoon fresh thyme
- •1½ teaspoons coarse kosher salt
- •½ teaspoon black pepper
- •note
Cooking Instructions
- 1.
Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
28 min
- 2.
Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.
3 min
- 3.
Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
20 min
