Name: Fenouil à la Provençale Gratin with Parmesan Crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 2 pcs fennel bulbs (medium, trimmed and thinly sliced); 2 tbsp olive oil; 3 pcs garlic (cloves, minced); 400 g canned diced tomatoes (undrained); 1 tsp herbs de provence; 125 ml vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 0.5 cup parmesan cheese (grated); 0.5 cup breadcrumbs (panko or plain dry); 2 tbsp fresh parsley (chopped); 1 tbsp olive oil

Golden-brown gratin of tender sliced fennel baked with herbs and topped with a cheesy parmesan crumble, presented in a rustic ceramic dish under warm light.

Prep: 20 min • Cook: 35 min. Tender braised fennel and tomatoes baked with a crispy Parmesan and herbed breadcrumb topping, offering a heartier take on the classic. This gratin combines the sweet anise flavor of fennel with the robust tang of tomatoes, elevated by a golden, savory crumble, making it a perfect side dish or a light main course.

Preparation time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 4

Instructions

Prepare the Fennel Base

1Preheat oven to 375°F (190°C). Lightly grease a medium gratin dish.
2Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
3Add minced garlic and cook for another minute until fragrant.
4Stir in the canned diced tomatoes, herbs de Provence, vegetable broth, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing flavors to meld.
5Transfer the fennel and tomato mixture to the prepared gratin dish.

Make the Parmesan Crumble

1In a small bowl, combine the grated Parmesan cheese, breadcrumbs, chopped fresh parsley, and 1 tablespoon of olive oil. Mix well until everything is evenly combined and the breadcrumbs are lightly moistened.

Assemble and Bake

1Sprinkle the Parmesan crumble mixture evenly over the fennel and tomato in the gratin dish.
2Bake for 20-25 minutes, or until the topping is golden brown and crispy, and the fennel is very tender.
3Let rest for a few minutes before serving.

Instructions

Prepare the Fennel Base

1Preheat oven to 375°F (190°C). Lightly grease a medium gratin dish.
2Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
3Add minced garlic and cook for another minute until fragrant.
4Stir in the canned diced tomatoes, herbs de Provence, vegetable broth, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing flavors to meld.
5Transfer the fennel and tomato mixture to the prepared gratin dish.

Make the Parmesan Crumble

1In a small bowl, combine the grated Parmesan cheese, breadcrumbs, chopped fresh parsley, and 1 tablespoon of olive oil. Mix well until everything is evenly combined and the breadcrumbs are lightly moistened.

Assemble and Bake

1Sprinkle the Parmesan crumble mixture evenly over the fennel and tomato in the gratin dish.
2Bake for 20-25 minutes, or until the topping is golden brown and crispy, and the fennel is very tender.
3Let rest for a few minutes before serving.

Nutrition Information

Calories: 211 kcal
Protein: 8 g
Fat: 13 g
Carbs: 17 g

Nutrient	Per serving
Calories	211 kcal
Protein	8 g
Fat	13 g
Carbs	17 g

Tips

When trimming fennel, cut off the feathery fronds (save some for garnish) and slice the bulb vertica
For an extra crispy topping, you can briefly place the gratin under the broiler for the last minute
Serve hot as a side dish to roasted chicken or fish, or as a flavorful vegetarian main.