Fennel Gratin


  • 2 Fennel bulbs sliced very thin
  • 1 small onion sliced very thin
  • 1 tablespoon of olive oil
  •  Salt and Pepper
  • 1 cup Gruyere cheese shredded
  • 1/2 cup heavy cream
  • 1 egg beaten
  • 1/2 cup pork panko
  • 2 tablespoons of butter 
  • 1 tablespoon chopped fennel fronds


Heat oven to 350 F.

Spread the fennel and onion onto a baking sheet.  Drizzle olive oil and season with salt and pepper. Roast for 20-30 minutes or until soft and fragrant.

Place roasted vegetables into a bowl and toss with cheese, heavy cream, and egg.

Add to a casserole dish and top with pork panko. Split the butter into small pieces and put on top of the pork panko.

Bake at 350 F for 20 minutes or until heated through. Garnish with fennel fronds and serve hot.

8 Servings: 6g Carbs, 18g Fats, 13g Protein, 245 calories

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