Fennel Gratin with Pecorino and Lemon
Fennel Gratin with Pecorino and Lemon is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Lightly oil shallow 2-quart glass or ceramic baking dish.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLightly oil shallow 2-quart glass or ceramic baking dish.
Heat 5 tablespoons oil in large wide pot over medium heat.
Add onion and garlic; sauté until soft but not brown, about 5 minutes.
Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes.
Stir in broth and next 4 ingredients.
Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes.
Transfer to dish.DO AHEAD: Can be made 1 day ahead.
Cool slightly; cover and chill.
Let stand at room temperature 1 hour before baking.
Melt butter in large nonstick skillet over medium heat.
Add panko; sauté until golden, about 3 minutes.
Remove from heat; cool to room temperature.
Stir Pecorino, parsley, and peel into panko.
DO AHEAD: Can be made 1 day ahead.
Store airtight in refrigerator.
Preheat oven to 425°F.
Sprinkle panko mixture over fennel.
Bake until gratin is heated through and topping is deep golden, about 20 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.