Baked Creamy Fennel Casserole

This Baked Fennel Casserole is creamy, cheesy, and perfect for impressing dinner guests. Featuring tender fennel layered with béchamel, fresh Asiago cheese, and Parmesan, this oven-baked dish brings together rich flavors and comforting textures. Whether you’re hosting a holiday meal or elevating a weeknight dinner, this casserole fits the bill.

Why Everyone Will Love This Recipe

• Elegant yet easy: Fancy enough for guests, simple enough for everyday cooking.
• Deep flavor: The sweet, anise-like fennel pairs beautifully with melted cheese and thyme.
• Creamy and comforting: Thanks to the rich béchamel and cheesy topping.
• Vegetarian-friendly: Satisfying and meat-free, yet hearty enough to be a main dish.

What Is Baked Fennel Casserole?

Baked fennel casserole is a classic Italian-inspired gratin made by layering cooked fennel with cheese and creamy sauce, then baking until golden. Fennel is often underused in American kitchens, but in Mediterranean cuisine, it's prized for its subtle licorice flavor and buttery texture when baked. This dish transforms humble fennel into an elegant gratinée—ideal as a side or vegetarian main.

Pro Tips for the Best Baked Fennel Casserole

• Don’t overboil the fennel—you want it soft, not falling apart.
• Use paper towels to thoroughly dry the fennel before baking; too much moisture will make the casserole watery.
• Use a flavorful cheese like Asiago or Fontina for melty richness.
• Add a pinch of nutmeg to your béchamel for extra depth.
• Let it rest for 5–10 minutes after baking so the layers set before serving.

Frequently Asked Questions

Can I Use a Different Cheese?

Yes, you can substitute Fontina, Gruyère, or even mozzarella for Asiago, depending on your taste or what’s on hand.

What Does Fennel Taste Like?

Fennel has a mild anise or licorice flavor that becomes sweet and mellow when cooked.

Can I Prepare This Dish in Advance?

Definitely. Assemble the casserole up to 24 hours ahead, refrigerate, and bake just before serving.

Is Béchamel Sauce Required?

Béchamel adds creaminess, but you can substitute a cheese sauce or a cream-and-egg custard base for variation.

What Can I Serve with Fennel Casserole?

Pair it with roasted meats, fish, or a crisp green salad for a balanced meal.

Is This Recipe Gluten-Free?

Not by default. To make it gluten-free, use gluten-free flour for the béchamel and substitute gluten-free breadcrumbs.

How to Store

Let the fennel casserole cool completely, then transfer to an airtight container or cover the baking dish tightly with foil. Refrigerate for up to 2 days. Reheat in the oven at 350°F (180°C) until warmed through to restore the crispy topping.

How to Freeze

Freezing is possible, though texture may slightly soften upon reheating.

• Before baking: Assemble the casserole, cover tightly with foil and plastic wrap, and freeze for up to 2 months.
• After baking: Cool completely, portion into containers, and freeze.
• To use: Thaw overnight in the fridge and reheat at 350°F until hot.

How to Make Baked Fennel Casserole

Step 1

Step 1

Clean, wash, and slice the fennel bulbs. In a large pot of salted water, simmer gently for about 15 minutes, until tender but not falling apart.

Clean, wash, and slice the fennel bulbs. In a large pot of salted water, simmer gently for about 15 minutes, until tender but not falling apart.

Step 2

Step 2

Transfer fennel to a bowl lined with paper towels or a clean kitchen cloth to absorb excess moisture.

Transfer fennel to a bowl lined with paper towels or a clean kitchen cloth to absorb excess moisture.

Preheat the oven to 350°F (180°C).

Step 3

Step 3

Preheat the oven to 350°F (180°C).

Butter a medium baking dish and sprinkle with breadcrumbs for a golden crust.

Step 4

Step 4

Butter a medium baking dish and sprinkle with breadcrumbs for a golden crust.

Start with half the fennel.

Step 5

Step 5

Start with half the fennel.

Spoon over half the béchamel.

Step 6

Step 6

Spoon over half the béchamel.

Sprinkle with half the diced Asiago and half the grated Parmesan.

Step 7

Step 7

Sprinkle with half the diced Asiago and half the grated Parmesan.

Repeat with remaining fennel, béchamel, and cheeses.

Step 8

Step 8

Repeat with remaining fennel, béchamel, and cheeses.

Bake for 30 minutes, or until the top is golden and bubbling.

Step 9

Step 9

Bake for 30 minutes, or until the top is golden and bubbling.

Garnish with fresh thyme and let rest for 5 minutes before serving.