Q1: What does fennel taste like? I'm worried it will taste like licorice.

While raw fennel has a distinct, crisp, and licorice-like flavor, the magic of this recipe is that the slow, creamy bake completely transforms it. The finished, cooked fennel is incredibly sweet, mellow, and tender, with a delicate, savory flavor that is not at all overpowering. Most people who claim to not like fennel fall in love with it in this dish!

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked gratin up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: My gratin came out watery. What did I do wrong?

A watery gratin is almost always the result of simply not baking it for long enough. The hour-long bake is crucial for allowing the heavy cream to reduce, evaporate, and thicken into a luscious sauce. Be patient and wait for that beautiful, deep golden-brown, and bubbly top!

Q4: Can I use a different kind of cheese?

Yes! This classic gratin would also be fantastic with other salty, nutty, and good-melting cheeses, like a Gruyère, an Asiago, or even a classic white cheddar.

Q5: What is the best way to slice fennel?

First, trim off the long, green stalks and the tough root end. Then, slice the white bulb in half vertically. Place the cut-side down on your cutting board for stability, and then use a very sharp chef's knife or a mandoline to slice it very thinly

Creamy Fennel Gratin (An Easy & Elegant Side Dish!)

A simple and elegant recipe for a creamy Fennel Gratin, a perfect savory side dish for a holiday meal. This easy, one-dish recipe features thinly sliced fresh fennel tossed with Parmesan cheese and garlic directly in a baking dish. A rich mixture of heavy cream and mustard is poured over the top, and the gratin is baked for an hour until it is bubbly, tender, and golden brown on top.

Author: Evelyn

Ingredients

1/2 tablespoon butter, for greasing
2 heads fennel, thinly sliced
1 cup coarsely grated Parmesan cheese
1 clove garlic, minced
Kosher salt
1 tablespoon mustard (e.g., Dijon)
2 cups heavy cream

Instructions

Preheat the oven to 350°F. Butter a 9×13-inch baking dish.
In the prepared baking dish, add the thinly sliced fennel, grated Parmesan, minced garlic, and 1/4 teaspoon of salt. Toss everything to combine.
In a separate small bowl, whisk the mustard into the heavy cream until smooth.
Pour the cream mixture evenly over the fennel mixture in the baking dish.
Bake for about 1 hour, or until the gratin is bubbling and golden brown on top.
Let it cool for a few minutes before serving.

Notes

This is a very simple ‘dump-and-bake’ style gratin where most of the mixing is done directly in the baking dish, making for very easy cleanup.
This rich and savory side dish is an excellent accompaniment to roasted meats like prime rib, turkey, or ham, making it ideal for Thanksgiving or Christmas dinner.
The recipe is naturally low-carb, keto-friendly, and gluten-free.

Find it online: https://cookupjoy.com/creamy-fennel-gratin/