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Member recipe
Member recipes are not tested in the GoodFood kitchen.

Onion and fennel gratin

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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
Perfect side dish


  • 3 bulbs fennel, cut into wedges
  • 2 onions, cut into wedges (leave root attached)
  • 200g creme fraiche
  • 100ml chicken stock, ideally fresh

nutmeg, for grating

  • 25g Parmesan, finely grated


  • STEP 1
    Preheat the oven to Gas 6, 200C, 180C fan. Bring a pan of water to the boil, add the fennel and onions and cook for 5 minutes, or until tender. Drain and tip into a large baking dish.
  • STEP 2
    Mix the creme fraiche and chicken stock, and season with pepper, salt and grated nutmeg. Spoon the sauce over the vegetables then scatter over with the grated Parmesan cheese.
  • STEP 3
    Bake the gratin for about the 20 minutes, or until bubbling and golden. Let it sit for a few minutes before serving.

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