Fennel Gratin

Name: Fennel Gratin
Ingredients: ¼ cup light cream (optional); ⅓ cup panko bread crumbs, found in the Asian food section of supermarkets; ⅓ cup grated Gruyère, Comté, or other Swiss cheese; ⅓ cup grated Gruyère, Comté, or other Swiss cheese; ⅓ cup grated Gruyère, Comté, or other Swiss cheese; Freshly ground black pepper; 1 large clove garlic, peeled; 1½ tablespoons chopped fresh rosemary leaves, divided; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 fennel bulbs, trimmed, cored, and cut crosswise into ⅜-inch slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

In this elegant side dish, oven-roasted fennel’s mild anise flavor is topped with nutty-tasting Gruyère and bread crumbs. The optional light cream adds a touch of richness. You can cook this ahead and gently reheat it.

Ingredients

1 large clove garlic, peeled
1½ tablespoons chopped fresh rosemary leaves, divided
1

Side dish
Gluten-free
Vegetarian

Method

Preheat your oven to 375°F. Finely chop together the garlic, ½ tablespoon of the rosemary leaves, and the salt.

Heat a very large cast-iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes, and lightly brush with oil. Lay the fennel slices in the skillet