Ingredients:

  • 3 medium Fennel Bulbs (approx. 900g / 2 lbs total)
  • 2 tbsp Unsalted Butter (30g)
  • 1 tbsp Olive Oil (15ml)
  • 1 small Yellow Onion, finely sliced (approx. 100g)
  • 2 cloves Garlic, minced
  • 1/2 cup Dry White Wine (120ml) (Optional)
  • 1 cup Chicken or Vegetable Stock (240ml)
  • 1 tsp fresh Thyme leaves
  • Salt and freshly ground Black Pepper, to taste
  • 1/2 cup Heavy Cream (120ml)
  • 1/2 cup Panko Breadcrumbs (60g)
  • 3/4 cup freshly grated Parmesan Cheese (80g), divided
  • 1 tbsp fresh Parsley, chopped

Instructions:

  1. Prepare the Fennel: Trim the stalks and fronds from the fennel bulbs (reserve a few fronds for garnish). Cut the bulbs in half vertically, remove the tough core from the base, and slice thinly crosswise (about 1/4 inch thick).
  2. Sauté Aromatics: In a large, oven-safe skillet or Dutch oven over medium heat, melt the butter with the olive oil. Add the sliced onion and sauté gently until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Build the Braise: Add the sliced fennel to the skillet. Season well with salt and pepper. Cook, stirring occasionally, for 5 minutes until the fennel starts to soften slightly.
  4. Deglaze & Simmer: If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it reduce by half (about 2 minutes). Pour in the stock and sprinkle in the thyme leaves. Bring to a gentle simmer.
  5. Stovetop Braise: Cover the skillet tightly. Reduce heat to low and simmer gently for 20–25 minutes, or until the fennel is very tender when pierced with a fork. If the liquid evaporates too much, add a splash more stock.
  6. Prepare for Baking: Preheat your oven to 400°F (200°C). Stir the heavy cream directly into the fennel mixture in the skillet.
  7. Create the Crust: In a small bowl, mix the breadcrumbs, half of the grated Parmesan (about 6 tablespoons), and a pinch of black pepper. Sprinkle this mixture evenly over the creamy fennel. Top with the remaining Parmesan cheese.
  8. Bake: Bake for 25–30 minutes, until the sauce is bubbling gently and the topping is deeply golden brown. If the top isn't brown enough, switch to the broiler for the last 1–3 minutes, watching closely.
  9. Rest and Serve: Let the gratin rest for 5 minutes before garnishing with the reserved fresh parsley and fennel fronds. Serve hot.