Crispy Baked Fennel Gratin

Fennel has a sneaky superpower, give it heat and it stops being that licorice-y vegetable and turns into something mellow, sweet, and almost buttery-tender. This oven-fennel gratin goes all in on that transformation, with thin slices tossed with herbs, parmesan, and breadcrumbs, then baked until the top turns crunchy.  Serve it with roast chicken, fish, sausages, or anything that needs a herby plus one on the plate.

What Is Fennel Gratin?

Unlike creamy gratins that rely on béchamel or heavy cream, this version gets its gratin texture from parmesan and breadcrumbs. Fennel’s natural sugars caramelize in the oven, balancing the herbs and salty cheese. This dish is fast, light, and ridiculously snackable.

Pro Tips for the Best Crispy Fennel Gratin

• Mix with your hands to help the breadcrumbs and parmesan cling to every slice instead of falling sadly to the bottom of the bowl.
• Don’t overcrowd the pan and spread the fennel in a single, even layer so it roasts and crisps instead of steaming.
• Oil is your crisping buddy, so that final drizzle matters. If you use too little, it stays pale, and too much, it can turn heavy.
• If your oven runs gentle, pop it under the broiler/grill for 1-2 minutes at the end, and watch closely so it doesn’t burn.

Frequently Asked Questions

Why does my fennel turn out soft instead of crispy?

Usually, it’s because the pan is crowded, so the fennel steams instead of roasting. Spread the slices out and use a wide tray if you can. Also, make sure you add that final drizzle of olive oil.

Can I make this fennel gratin ahead of time?

You can prep it ahead, but bake it close to serving. If you want to get a head start, slice the fennel and toss it with the seasonings, parmesan, and breadcrumbs, then keep it covered in the fridge for a few hours. When ready, spread on the tray, drizzle oil, and bake.

What does fennel taste like after baking?

Baked fennel is milder and sweeter than raw fennel. The oven softens its sharper notes and brings out a gentle, almost onion-like sweetness. With parmesan and herbs, it tastes savory and not candy-like.

Can I swap breadcrumbs for something else?

Panko is a great swap if you want extra crunch and bigger crispy bits. Crushed cornflakes or crushed rice crackers can also work in a pinch for crispiness. Just keep the coating dry enough to cling and toast.

How do I stop the breadcrumbs from falling off?

The trick is to mix thoroughly so the fennel gets lightly tacky from the oil and seasoning before it hits the tray. Also, don’t forget the parmesan, as it acts like a tasty glue once it warms.

How to Store Fennel Gratin

Let the fennel gratin cool completely before storing, so steam doesn’t get trapped and soften the crispy topping. Transfer leftovers to an airtight container and keep them in the fridge for up to 2 days.

How to Make Fennel Gratin

Step 1

Step 1

Cut each fennel bulb in half, then slice into thin pieces, and transfer to a bowl.

Cut each fennel bulb in half, then slice into thin pieces, and transfer to a bowl.

Step 2

Step 2

Add salt, dried oregano, dried basil, parmesan, and breadcrumbs, then mix with your hands until every slice is coated.

Add salt, dried oregano, dried basil, parmesan, and breadcrumbs, then mix with your hands until every slice is coated.

Step 3

Step 3

Tip the fennel onto the prepared tray and arrange it in an even layer.

Tip the fennel onto the prepared tray and arrange it in an even layer.

Step 4

Step 4

Slide onto a serving dish, bring it to the table, and dive in.

Drizzle with oil and bake at 180°C/360°F for 40 minutes.

Step 5

Step 5

Slide onto a serving dish, bring it to the table, and dive in.