Fennel Gratin

Baked fennel with olive oil, mozzarella and parmesan cheeses, bread crumbs and fresh thyme.

Fennel Gratin
Elise Bauer

I never used to know what to do with fennel, but these days, I can't get enough of it!

Fennel is the most wonderfully versatile vegetable. You can slice raw fennel thin and serve it with a little shaved Parmesan for a crisp salad.

Elise Bauer

Or you can plop it in the oven with a little balsamic and roast it until it gets sweetly caramelized.

Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown.

A lovely side for lighter fare, such chicken or fish, and would also work well as a dressy side for a holiday meal.

Fennel Gratin
Fennel gratin just out of the oven, cooling on the stovetop. Elise Bauer

Fennel Gratin

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 6 to 8 servings


  • 2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs

  • Salt

  • 3 to 4 tablespoons extra virgin olive oil

  • 1/2 cup grated parmesan cheese (about 2 ounces)

  • 1/2 cup bread crumbs (herbed or plain)

  • 2 teaspoons fresh thyme

  • 1/2 cup shredded mozzarella cheese (about 2 ounces)

  • Chopped fennel fronds, for garnish


  1. Prep and cut the fennel:

    Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths.

    Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.

    Elise Bauer
  2. Preheat oven, prep pan:

    Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375°F.

  3. Boil the fennel:

    Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender. Drain well and toss with a tablespoon of olive oil.

  4. Layer the casserole:

    Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer.

    Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top.

  5. Bake:

    Cover the casserole and bake at 375°F for 20 minutes. Then remove the cover and bake until the cheese is well browned, about 15 more minutes.

    Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.


Fennel and Potato Gratin - from Herbivoracious

Cauliflower Gratin - from Smitten Kitchen

Cardoon Gratin - from Hunter Angler Gardener Cook

Elise Bauer
Nutrition Facts (per serving)
158 Calories
9g Fat
15g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 158
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Sodium 357mg 16%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 6g
Vitamin C 14mg 70%
Calcium 180mg 14%
Iron 1mg 7%
Potassium 507mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.