Home
Recipes
Roast fennel & bread gratin

Roast fennel & bread gratin in a roasting dish

Roast fennel & bread gratin

Name: Roast fennel & bread gratin
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves 2-4 as a side
Ingredients: 2 small fennel bulbs bases trimmed, bulbs cut lengthways into 1cm-thick wedges; 2 tbsp olive oil; 2 large thyme sprigs, leaves picked; 2 thick slices sourdough; 100ml milk; 50ml white wine; 20g parmesan or vegetarian alternative, grated, plus extra to serve; 150g crème fraîche or double cream; grating of nutmeg; handful of mixed soft herbs roughly chopped (parsley and tarragon work well)

Rosie Birkett

Save recipe

Serves 2-4 as a side

Easy

Prep: 5 mins

Cook: 50 mins

A star rating of 4.8 out of 5.5 ratingsRate

loading...

Serve this roast fennel and sourdough gratin as a side dish alongside roast chicken, or with some salad leaves tossed in a mustardy dressing

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Fennel & seafood linguine

A star rating of 4.2 out of 5.10 ratings

Shaved fennel & radish salad with pickled peaches

A star rating of 4 out of 5.1 rating

Roast chicken

A star rating of 4.8 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

2 small fennel bulbs

bases trimmed, bulbs cut lengthways into 1cm-thick wedges
2 tbsp olive oil
2 large thyme

sprigs, leaves picked
2 thick slices sourdough
100ml milk
50ml white wine
20g parmesan

or vegetarian alternative, grated, plus extra to serve
150g crème fraîche

or double cream
grating of nutmeg
handful of mixed soft herbs

roughly chopped (parsley and tarragon work well)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (4)

kcal348
fat24g
saturates13g
carbs22g
sugars3g
fibre3g
protein8g
salt0.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the fennel with the olive oil to coat it on a baking tray or in a gratin dish, adding a pinch of sea salt and the thyme leaves. Roast for 20 mins, tossing halfway through, until softened and caramelised.
step 2

Meanwhile, tear the sourdough into chunks, tip into a bowl and pour over the milk and wine. Set aside. Combine the parmesan with the crème fraîche and season with salt, pepper and a little grated nutmeg.
step 3

Once the fennel is roasted, remove from the oven and leave to cool slightly. Add the soaked bread to the fennel, and mix together. Pour over the crème fraîche mixture and half the herbs, and stir to coat the bread and fennel. Grate over a little extra cheese, then bake for another 25-30 mins, or until golden, bubbling and crisp at the edges. Top with the remaining herbs.

RECIPE TIPS

FENNEL BAKED EGGS

Tip any leftover fennel gratin into a smaller baking dish, create a few gaps in the mix using a spoon, and crack an egg into each. Bake at 180C/160C fan/gas 4 until the whites are set, the yolks runny, and the veg, hot.

Recipe from Good Food magazine, August 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now