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Epicurious

Fennel Gratin With Walnut-Thyme Breadcrumbs

Image may contain Plant Food Produce and Vegetable
Photo by Alex Lau

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

Recipe information

  • Total Time

    1 hour

  • 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

1

1/2 cups very coarse fresh breadcrumbs

1

cup walnuts, coarsely chopped

2

tablespoons olive oil

1

ounce finely grated Parmesan (about 1 cup)

Need to make a substitution?

Preparation

  1. Step 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.

    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.

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