Fennel Gratin with Bechamel
- Energy Kcal 347
- Carbohydrates g 11.1
- of which sugars g 5.4
- Protein g 8.1
- Fats g 19
- of which saturated fat g 11.3
- Fiber g 3.3
- Cholesterol mg 57
- Sodium mg 570
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
- Note null
PRESENTATION
Fennel gratin is one of those Italian side dishes that gets a lot of love at big family gatherings, especially during the holidays. To be honest, in Mediterranean kitchens, folks really know how to make a simple veggie like fennel taste special. And here's the thing—the trick with this fennel gratin is that the fennel gets a quick sauté first. Which is great. It brings out its sweet, almost tender flavor before it even hits the oven.
Once the béchamel sauce comes in, it wraps everything up in a creamy, moist blanket. Really comforting. A healthy sprinkle of grated cheese on top finishes the dish with a golden crust that's just the right amount of crispy. People in Italy often reach for this one at Christmas or whenever they want something a bit more special for their table. Plus, what’s cool is how this baked fennel recipe takes an ingredient that doesn’t usually get a starring role and turns it into something people can’t stop talking about.
In southern regions like Campania and Sicily, a fennel au gratin or fennel casserole is a go-to for those cozy, sit-down meals. And listen, it works so well alongside roasted meats or fish. Pretty much. But it also stands out on its own as a creamy fennel dish. Kids usually go for it too, since the flavors mellow out and get a bit sweet and mild after baking.
Folks sometimes swap in a few extra things, like a bit of ham or breadcrumbs, or try different cheeses to mix it up, but the classic version really really lets the fennel shine. Serving this fennel gratin with béchamel gives your meal a little extra something, and it’s easy to see why it’s a favorite for Sunday dinners and special occasions. Honestly, even people who aren’t sure about fennel end up loving how tangy and satisfying it is in this style. There’s always room for a good fennel side dish—especially when it comes out bubbling and golden from the oven.
Whether you’re planning a festive feast or just a cozy dinner, this dish brings a touch of Italian warmth and flavor to your table. Really, it's so so good.
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INGREDIENTS
- for a 9 7/8-inch (25 cm) diameter baking dish
- Fennel 2.2 lbs (1 kg) - (to be cleaned)
- Butter 2 ½ tbsp (35 g)
- Parmigiano Reggiano PDO cheese 1.25 oz (35 g) - to be grated
- for the béchamel
- Whole milk 1.3 cups (300 g)
- Butter 2 tbsp (30 g)
- Type 00 flour ¼ cup (30 g)
- Nutmeg to taste
- Fine salt to taste
How to prepare Fennel Gratin with Bechamel
To prepare the fennel gratin with béchamel, first trim the fennel by cutting off the tips and the base 1. Remove the tougher outer leaves, halve them and wash under running water, then cut into fairly large wedges 2. Immerse the fennel in plenty of boiling salted water 3 and blanch for 5-6 minutes.
In a large skillet, melt 2 1/2 tbsp butter over low heat. When the butter has melted, drain the fennel well and place them in the skillet 4. Brown them for about 5 minutes, turning occasionally so they form a crust on both sides 5. Once ready, turn off the heat and prepare the béchamel: heat the milk in a saucepan 6.
In another small saucepan, melt 2 tbsp butter 7, then add the sifted flour gradually 8, whisking continuously to prevent lumps from forming 9.
At this point pour in the hot milk 10 and continue to stir until the sauce has thickened. Finally, season with salt and flavor with a pinch of nutmeg 11. Take the sautéed fennel and place it in a baking dish about 9 7/8 inches (25 cm) in diameter, or wide enough to fit them all in a single layer. Arrange them in a radial pattern starting from the outer edge 12.
Pour the béchamel over the fennel 13, sprinkle the surface with grated Parmigiano Reggiano 14 and bake in a conventional oven preheated to 392°F (200°C) for about 20-25 minutes (or in a convection oven at 356°F (180°C) for 15-20 minutes), until a golden crust forms. Remove from the oven and let the fennel gratin with béchamel cool slightly before serving 15!