Fennel Gratin with Parmesan Bread Crumbs

This creamy, dreamy gratin transforms fennel from a crunchy licorice-loaded fresh salad ingredient into a luxuriously sweet, warming holiday side.

  • Minutes Prep Time
  • Minutes Total
  • 16 Recipe Yield
  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place fennel in baking dish; drizzle with 2 tablespoons melted butter. Cover with foil; roast 45 to 50 minutes or until fennel is tender when pierced with paring knife.
  • Meanwhile, in 4- to 5-quart Dutch oven, melt 3 tablespoons butter over medium heat. Add onions, salt and pepper flakes. Cook 7 to 9 minutes, stirring frequently, until lightly browned. Add flour; stir 2 to 3 minutes or until lightly browned. Slowly stir in stock and cream. Heat to simmering; cook 2 to 3 minutes or until very thick.
  • In small bowl, mix Topping ingredients. Pour onion mixture over fennel in baking dish. Sprinkle topping evenly over all. Bake 10 to 15 minutes or until bread crumbs brown. Let stand 5 minutes at room temperature. Sprinkle some of the reserved fennel fronds over top.

Roasted Fennel

  • 5 medium fennel bulbs (about 2 1/2 lb), trimmed and cut into 1/2-inch wedges, fronds reserved (6
  • cups)
  • 2 tablespoons butter, melted

Onion Sauce

  • 3 tablespoons butter
  • 2 cups thinly sliced onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons all-purpose flour
  • 1 cup Progresso™ chicken stock (from 32-oz carton)
  • 1 cup heavy whipping cream


  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1 cup shredded Parmesan cheese (4 oz)

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