Fennel Gratin With Walnut Thyme Breadcrumbs Food

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FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS



Fennel Gratin with Walnut-Thyme Breadcrumbs image

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Provided by Alison Roman

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise
1 small onion, thinly sliced
1 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons thyme leaves, divided
Kosher salt, freshly ground pepper
1 1/2 cups very coarse fresh breadcrumbs
1 cup walnuts, coarsely chopped
2 tablespoons olive oil
1 ounce finely grated Parmesan (about 1 cup)

Steps:

  • Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
  • While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
  • Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.

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  • Place rack in upper third of oven; preheat to 400°. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes.
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  • Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes. Let cool slightly before serving.
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