Crispy Creamy Fennel Gratin
- 2 fennel bulbs, sliced finely by hand, a mandoline, or a food processor (about 1 1/2 quarts sliced fennel)
- 1 cup heavy cream
- 2 tablespoons water
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs, preferably fresh
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon olive oil
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Fennel bulbs (2)
- Flat-leaf parsley (2 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Bread & Baked Goods
Breadcrumbs (1/2 cup)
- Drinks
- Water (2 tablespoons)
- Dairy
- Heavy cream (1 cup)
- Pecorino romano cheese, grated (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 20, 2012 (4 months ago).
46 people saved this recipe.
