Cozy Up to Fennel Gratin Covered in a Blanket of Parmesan

Most vegetables are better when submerged in garlicky cream sauce and covered in a blanket of Parmesan, and fennel is no exception, says cookbook author Andy Baraghani. In this fennel gratin, the bulbs are perfectly tender and completely smothered in a luscious sauce. It’s a decadent side dish that feels right at home on a holiday table. The option to bake it in advance comes in clutch when oven space is at a premium.

This recipe is adapted from Baraghani’s cookbook The Cook You Want To Be. 

Frequently asked questions

What’s the difference between fennel and anise?

Fennel bulbs are often mislabeled as “anise,” but they are actually distinct. While both fennel and anise have a mellow, sweet, black licorice-like flavor, fennel is cultivated for its bulbs and seeds and anise is primarily grown for its seeds only. For this reason, any bulbs with the label “anise” in North American grocery stores are likely fennel.

Notes from the Food & Wine Test Kitchen

Keep a close eye on this gratin once it’s under the broiler as it can go from nicely browned to burnt in just a few seconds.  

If you don’t like fennel, our testers suggest that you could use another vegetable like leeks,  cauliflower florets, or thinly sliced root veggies. Cook times will vary depending on the vegetable.

Make ahead

The gratin can be prepared through step 3 up to a day in advance. Let it cool completely, cover, and refrigerate. Before baking, let the gratin come to room temperature for about 1 hour then proceed with step 4 as directed.