Fennel Gratin Recipes

Fennel Gratin Recipes 

Fennel gratin is a deeply flavorful, comforting dish that transforms the crisp, licorice-scented fennel bulb into a tender, golden treasure. Whether served as a side or a vegetarian centerpiece, fennel gratin brings a delicate sweetness and satisfying richness to any meal. This guide explores three delicious variations: Classic Creamy Fennel Gratin, Fennel and Potato Gratin with Parmesan Crust, and a Mediterranean Fennel Gratin with Tomatoes and Herbs. Each recipe puts a different twist on this underappreciated vegetable, celebrating its texture, aroma, and adaptability.

1. Classic Creamy Fennel Gratin

This traditional fennel gratin is a luxurious blend of tender fennel layered with cream, garlic, and cheese. It’s simple, elegant, and perfect for pairing with roast chicken, baked fish, or a crusty loaf of bread.

Ingredients:

3 large fennel bulbs, trimmed and sliced

1 clove garlic, halved

1 cup heavy cream

1/2 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1 cup grated Gruyère or Comté cheese

1/4 cup grated Parmesan cheese

2 tablespoons butter

Instructions:

Preheat the oven to 375°F (190°C). Rub the inside of a baking dish with the cut garlic, then grease it with a little butter.

Bring a large pot of salted water to a boil. Blanch the fennel slices for 3-4 minutes until slightly tender. Drain and pat dry.

In a saucepan, combine cream, milk, salt, pepper, and nutmeg. Heat gently until just warm—do not boil.

Layer the blanched fennel in the baking dish. Pour the cream mixture over the top. Sprinkle with Gruyère and Parmesan cheeses.

Dot with butter and bake uncovered for 35–40 minutes, until bubbling and golden on top.

Let rest for 10 minutes before serving.

Why It Works:

This classic recipe highlights fennel’s natural sweetness, enhanced by cream and nutmeg. Gruyère adds a nutty depth, and the golden crust delivers the irresistible allure of baked cheese.

2. Fennel and Potato Gratin with Parmesan Crust

Hearty and earthy, this version combines thinly sliced potatoes and fennel for a heartier side dish. The layers meld beautifully while the Parmesan crust adds a salty, umami-rich finish.

Ingredients:

2 large fennel bulbs, trimmed and thinly sliced

3 medium Yukon Gold potatoes, peeled and thinly sliced

2 cloves garlic, minced

1 1/4 cups half-and-half or milk

1 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme

3/4 cup grated Parmesan cheese

1/2 cup breadcrumbs (optional for extra crunch)

1 tablespoon olive oil or melted butter

Instructions:

Preheat oven to 375°F (190°C). Grease a medium baking dish.

In a saucepan, warm the milk or half-and-half with garlic, mustard, salt, pepper, and thyme over low heat. Set aside.

Arrange alternating layers of fennel and potatoes in the dish. Pour the seasoned milk mixture over the layers.

Cover with foil and bake for 30 minutes. Uncover, sprinkle Parmesan and breadcrumbs on top, drizzle with oil or butter, and bake for another 20–25 minutes until golden brown.

Allow to cool slightly before slicing and serving.

Why It Works:

Potatoes bring a creamy texture and mildness that perfectly complements the bold, sweet aroma of fennel. Dijon and thyme lift the flavor, and the crispy Parmesan topping makes it hard to stop at just one serving.

3. Mediterranean Fennel Gratin with Tomatoes and Herbs

For a lighter, olive oil–based gratin that bursts with bright flavor, try this Mediterranean version. It’s dairy-free, vegan-friendly, and features tomatoes, garlic, and herbs for a sun-kissed Southern European vibe.

Ingredients:

2 fennel bulbs, sliced thin

2 large tomatoes, thinly sliced or 1 can (14 oz) diced tomatoes, drained

1 small red onion, sliced

2 cloves garlic, minced

1 tablespoon fresh oregano or 1 teaspoon dried

1 tablespoon chopped parsley

1/2 teaspoon crushed red pepper flakes (optional)

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

1/3 cup breadcrumbs

Zest of 1 lemon (optional)

Instructions:

Preheat oven to 375°F (190°C). Lightly oil a medium baking dish.

In a large bowl, toss fennel slices, onions, tomatoes, garlic, herbs, pepper flakes, salt, and pepper with 2 tablespoons of the olive oil.

Layer the mixture in the baking dish and sprinkle breadcrumbs evenly on top. Drizzle with remaining olive oil.

Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbly.

Garnish with fresh parsley and lemon zest before serving.

Why It Works:

This recipe allows fennel to shine in a fresh and vibrant way. Tomatoes provide acidity, the herbs add fragrance, and the olive oil and breadcrumbs create a crisp, satisfying texture. It’s perfect for Mediterranean or vegan meals and pairs well with grilled vegetables, chickpeas, or roasted fish.

Serving Suggestions

Each of these fennel gratin variations can be served as:

A side dish alongside roasted meats, seafood, or grilled tofu.

A vegetarian main, paired with a fresh green salad and crusty bread.

A make-ahead dish—they reheat well and taste even better the next day.

You can also customize them:

Add caramelized onions or leeks for more sweetness.

Use smoked cheese or aged cheddar for bolder flavor.

Mix in breadcrumbs seasoned with garlic and herbs for extra crunch.

Use coconut cream and vegan cheese for dairy-free versions.

The Beauty of Fennel in Gratin

Fennel is an unsung hero of the vegetable world. When raw, its crisp texture and anise-like flavor are great in salads. But roasting or baking fennel mellows its intensity and enhances its natural sugars, making it buttery-soft and subtly sweet.

Gratin cooking magnifies these qualities. Whether layered with cream, combined with potatoes, or dressed with Mediterranean flavors, fennel becomes the star of the dish. These recipes are especially great in the cooler months, when rich, warming flavors are most comforting.

Fennel gratin is more than just a side dish—it's a creative way to highlight a versatile, aromatic vegetable. The classic creamy gratin offers indulgence, the potato version adds heartiness, and the Mediterranean option keeps things light and fresh. Together, they showcase fennel’s range and give you three delicious reasons to add it to your menu.

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Pepper Microfarming for Profit

https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/