Today I offer you a simple yet tasty side dish: a fennel and shallot gratin. It’s a dish that comes from an idea of lightness, but with a craving for something golden and crispy. Yes indeed… because everyone loves a good crust. The ingredients are few: fennel, sweet and delicate, which pairs perfectly with the more pronounced taste of shallots and, together, they become the stars of a side dish that wins with its simplicity. No sauces; just vegetables, some aromatic herbs, a splash of good oil, and that gratin made with panko that goes ‘crunch’ at the first bite. In short, this gratin is proof that everyday cooking can also be fragrant and surprising. So what are you waiting for? Turn on the oven, slice the fennel and shallots, and enjoy this light and tasty dish.
Other fennel recipes I recommend you try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the Fennel and Shallot Gratin
You can prepare the panko by following the recipe described HERE (it’s very easy). If you don’t feel like making it, replace it with breadcrumbs but I must tell you the final result won’t be the same.
- 1 fennel
- 4 shallots (large)
- 2 sprigs thyme
- 2 sprigs marjoram
- 1 oz panko
- 0.7 oz Grana Padano grated (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Baking pan
- Parchment paper
- 1 Small bowl
Preparation of the Fennel and Shallot Gratin
Clean the fennel, removing the stalks and part of the base. Wash it, dry it by patting it with kitchen paper, and cut it first in half and then into not too thick slices.
Peel the shallots and slice them too. Choose rather large ones.
Place fennel and shallots in a baking pan lined with parchment paper, trying not to overlap them too much. Season with salt and pepper to taste, sprinkle with chopped thyme and marjoram, and drizzle with a little olive oil.
Bake in a preheated static oven at 350°F for 15 minutes.
In the meantime, mix the panko with the grated cheese and a generous grind of black pepper.
After 15 minutes of cooking, remove the baking pan from the oven and sprinkle the vegetables with the seasoned panko. Finally, drizzle again with a little olive oil.
Return to the oven in static mode and continue cooking for another 10 minutes plus a few more minutes under the grill until golden. Remove the fennel and shallot gratin from the oven and serve immediately, piping hot. Enjoy! Paola.
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