• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 3/4 cup panko (Japanese breadcrumbs)

  3. 1 cup Pecorino Romano cheese

  4. 1 tablespoon chopped fresh Italian parsley

  5. 1 1/2 teaspoons finely grated lemon peel

  6. 5 tablespoons olive oil

  7. 1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices

  8. 3 large garlic cloves, minced

  9. 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices

  10. 1/2 cup low-salt chicken broth

  11. 2 tablespoons chopped fresh Italian parsley

  12. 1 tablespoon chopped fresh thyme

  13. 1 1/2 teaspoons coarse kosher salt

  14. 1/2 teaspoon black pepper

  15. Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.

Instructions Jump to Ingredients ↑

  1. Gratin:

  2. Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.

  3. Crumb topping:

  4. Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.

  5. Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.


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