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Fennel Gratin with Walnut-Thyme Breadcrumbs




 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise

 1 small onion, thinly sliced

 1 cup

 4 tablespoons unsalted butter, cut into small pieces

 2 tablespoons thyme leaves, divided

 Kosher salt, freshly ground pepper

 1½ cups very coarse

 1 cup walnuts, coarsely chopped

 2 tablespoons olive oil

 1 ounce finely grated Parmesan (about 1 cup)


 Place rack in upper third of oven; preheat to 400°. Place fennel, onion,

cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and

pepper and toss to combine. Transfer to an 8×8″ baking dish; bake until

fennel is crisp-tender and cream is reduced by half, 30–35 minutes.

 While fennel is baking, combine breadcrumbs, walnuts, and oil in a

medium bowl. Season with salt and pepper and toss until bread is evenly

saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp.

thyme and toss again to combine.

 Scatter breadcrumb mixture evenly over gratin and bake until

breadcrumbs and walnuts are deep golden brown and fennel is tender,

12–15 minutes. Let cool slightly before serving.


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