The baked fennel au gratin with Parmesan and cherry tomatoes is one of those homestyle dishes that needs no fancy words and can be either a side dish or a great main course, deliciously vegetarian, perfect served with a good slice of country bread. A simple Mediterranean recipe made of few ingredients, slow gestures and aromas that taste like Sunday, but not only, bringing to mind tables set with love and baking dishes placed at the center as a small ritual. I have made many fennel recipes, many easy and tasty ideas within everyone’s reach and this tasty version of baked fennel au gratin with cherry tomatoes and Parmesan is fully one of them.
In Sicily fennel is never just a side dish: it becomes memory, it becomes story, it becomes that simplicity that fills more than luxury, just like any traditional humble recipe. This version of baked fennel au gratin without béchamel was born exactly like that, from everyday cooking, with homemade breadcrumbs, cheese, cherry tomatoes and good oil, without haste and without artifices. Are you ready to follow me in the kitchen? Let’s go then, but before discovering our recipe, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make Simple Baked Fennel au Gratin
- 3 fennel bulbs
- to taste extra virgin olive oil
- to taste salt
- 1 cup (about 3.5 oz) breadcrumbs
- 1/2 cup (about 1.8 oz) Parmesan cheese, grated
- 2 small glasses (about 3.4 fl oz / 100 ml) white wine
- 2 spring onions
- to taste black pepper
Tools
- Baking dish
- Pot
Preparation of Baked Fennel au Gratin
Clean the fennel by removing the toughest parts and cut them into wedges.
Boil them in plenty of salted water until they become tender but still firm: 5 minutes from the return to a boil after dropping them in will be enough.
Drain them gently and let them cool slightly.
Meanwhile, finely chop the spring onions and cut the cherry tomatoes into pieces.
In a bowl mix the breadcrumbs and the grated cheese.
Brush a baking dish with oil and arrange the fennel in a circular pattern, side by side like petals.
Scatter the spring onion and cherry tomatoes over the fennel.
Cover with the breadcrumb and cheese mixture.
Pour the white wine (or broth or water) around the edges of the pan, just enough to keep the bottom moist during cooking.
Season with a generous drizzle of extra virgin olive oil.
Bake at 356°F for about 25–30 minutes, until the surface is golden and crunchy.
Remove from the oven, let cool slightly and enjoy.
Storage, notes and tips
Baked fennel au gratin can be kept in the refrigerator for 2 days, stored in an airtight container. The next day they are even better: the breadcrumbs absorb the flavors, the cheese binds better to the vegetables and the taste becomes more harmonious.
To reheat them, just a few minutes in the oven or in a pan will do; avoid the microwave if you want to preserve the crust.
Notes
– You can use either Parmesan or Pecorino, or a mix of both.
– The best breadcrumbs are homemade, made from stale bread.
– If you love stronger flavors, you can add a pinch of oregano or some chopped olives.
Tips
This simple recipe for baked fennel au gratin is also perfect as a light main dish, served with a slice of country bread.
It is ideal for those looking for a genuine, economical side dish rooted in tradition.
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FAQ (Questions and Answers)
Can I prepare the baked fennel au gratin in advance?
Yes, the baked fennel au gratin can be prepared a few hours in advance and then reheated shortly before serving. In fact, resting makes the flavors even more harmonious.
Should the fennel be boiled before putting it in the oven?
Yes, to obtain tender but not dry fennel, it is important to blanch them slightly before baking. They should remain tender but firm.
Can I use only Parmesan or only Pecorino?
Certainly. Parmesan makes the recipe more delicate, Pecorino makes it more intense. In Sicily both are often used for a perfect balance.
Can I make the baked fennel au gratin without cheese?
Yes, you can omit the cheese and slightly increase the breadcrumbs and add other flavors and aromatics such as olives, oregano, and a bit of tomato paste mixed into the breadcrumbs.
Is baked fennel au gratin suitable for a light diet?
Yes, this is a simple and wholesome recipe, with few ingredients and very little fat, ideal for those following a balanced diet.
Can I freeze baked fennel au gratin?
It is not recommended, because the texture of the fennel tends to become watery after thawing. Better to consume it fresh or within two days.
