Fennel gratin

Fennel gratin

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(29 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal320
  • fat31g
  • saturates17g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein7g
  • salt0.56g


  • 4 large fennel bulbs
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • pinch grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 1 garlic clove, crushed
  • 200ml double cream
  • 50g parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

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Comments, questions and tips

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Yummy Hertha
29th May, 2020
I added a pound of ground beef, that pimped it quite a bit - thanks for the recipe.
19th Jan, 2020
I love fennel, but I really didn’t enjoy this. Very bland and far too much liquid. I rely quite heavily on ratings on here and with so many 5 stars I risked it and made it first time for a dinner party. Very disappointed. I won’t be making that mistake again. I would certainly recommend trying it once before you make for guests to see what you think. It was a hard pass for me.
22nd Mar, 2018
I was very pleasantly surprised with this dish. I used dairy free single cream instead od double cream and paired it with a pork chop. Absolutely delicious. Will be making again, probably with with fish next time.
19th Jan, 2016
As my husband is not keen on fennel I only made half the amount and omitted the garlic. I also steamed the fennel first instead of boiling. The aniseed flavour is very subtle and the whole dish was delicious. The sauce made a most welcome addition to my fried lamb's liver. Will definitely be having again but more of it!!
2nd Oct, 2015
This ended up in the bin. I love fennel but after boiling it for five minutes there was no taste to it. But I carried on and the only taste in the end product was the parmesan and cream - fennel tasteless.
tanscott's picture
22nd Jul, 2020
I think it can be pot luck with fennel. Sometimes the batch is completely tasteless, other times you can taste aniseed.
12th May, 2014
Kids loved this served with roasted cod
2nd Oct, 2012
Made this tonight with oven baked lemon cod and sugar snap peas. Substituted the cream for half-fat creme fraiche as that was what was in the fridge but I think cream would have worked better as it separated a bit. I also fried off some bacon lardons and mushrooms and added these. Delicious taste but the texture was not quite right. Will definitely make this again but with cream.
11th Mar, 2012
Thank you for the recipe, delicious!
22nd Dec, 2011
Simple and delicious!


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