Fennel gratin

Name: Fennel gratin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 kg (2lb 5oz) whole fennel bulbs; 50 g (2oz) butter; 250 mL (9 fl oz) double cream; 200 g (7oz) crème fraiche; 50 g (2oz) fresh breadcrumbs; 50 g (2oz) mature Cheddar or Parmesan (or vegetarian alternative), grated; 25 g (1oz) butter, melted

Even those not keen on fennel will love this decadent side, as the strong flavour of fennel mellows during cooking.

By The GH Kitchen TeamPublished: 30 April 2016

Jump to recipe

Food, Cuisine, Dish, Ingredient, Tableware, Finger food, Recipe, Bowl, Produce, Side dish,

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Ingredients

1 kg (2lb 5oz) whole fennel bulbs
50 g (2oz) butter
250 ml (9 fl oz) double cream
200 g (7oz) crème fraiche

For the crumb

50 g (2oz) fresh breadcrumbs
50 g (2oz) mature Cheddar or Parmesan (or vegetarian alternative), grated
25 g (1oz) butter, melted

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. Mix crumb ingredients; season. Set aside.
2. Step 2
  Cut fennel into quarters lengthways, removing any tough central core (no need to be too precise). Melt butter in a large frying pan over medium heat and fry fennel (in batches if needed) until golden and softening, about 10min. Arrange in a large ovenproof dish.
3. Step 3
  To the empty pan, add cream and crème fraîche. Bring to boil and season well. Pour over fennel and top with crumb mixture.
4. Step 4
  Cook gratin in oven for 35min until golden. Serve.
  
  Like this? You'll love...
  
  Leek and fennel tart
  
  Mother's Day recipes
  
  Hot cross buns
  
  Easter rainbow cake
  
  Simnel cake
  
  Easter biscuits and cookies

Get Ahead

GET AHEAD Prepare to end of step 3 up to 1½hr ahead, but don’t add crumb. Cover and leave at room temperature. To serve, add crumb and complete recipe.

Per Serving:

Calories: 392
Fibre: 4 g
Total carbs: 8 g
Sugars: 3 g
Total fat: 37 g
Saturated fat: 23 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time