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Fennel Gratinata

  • Author: Joe
  • Yield: 4 side dish servings 1x


  • 2 large fennel bulbs
  • ½ cup breadcrumbs (use panko breadcrumbs for extra crunch)
  • ½ cup grated Parmesan cheese (or combine with Pecorino Romano cheese)
  • 1 tsp fresh thyme leaves
  • Olive oil
  • Salt and pepper


  1. Preheat the oven to 400℉.
  2. Lightly oil a baking dish or for easier clean-up, line a baking dish with a piece of parchment paper large enough to keep liquids from leaking onto the baking dish.
  3. Prepare the fennel by removing the stalks and any discolored or dry outer leaves. Slice each bulb into 6 wedges, with a portion of the root end in each wedge to keep it intact. Trim any brown bits from the root end.
  4. In a medium bowl, toss the fennel wedges with olive oil, salt and pepper to coat well.
  5. In a small bowl, mix the cheese(s), breadcrumbs and thyme. Taste the mixture and add salt and pepper to taste.
  6. Pour out the fennel wedges into the prepared baking dish and arrange so the fennel doesn’t overlap. Sprinkle on a layer of the breadcrumb/cheese mixture covering all the fennel pieces.
  7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or so, until the fennel is nicely browned.
  8. Serve the fennel from the baking dish or arrange on another platter for serving.