Fennel Gratin With Walnut-Thyme Breadcrumbs
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
37
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (thinly sliced)1 cup
Heavy Cream2 tbsps
Thyme Leaves (divided)1.5 cups
Breadcrumbs (very coarse fresh)2 tbsps
Olive OilDirections:
1
Place rack in upper third of oven; preheat to 400°F
2
Place fennel, onion, cream, butter, and 1 Tbsp
3
Thyme in a large bowl
4
Season with salt and pepper and toss to combine
5
Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes
6
While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl
7
Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated
8
Add Parmesan and remaining 1 Tbsp
9
Thyme and toss again to combine
10
Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes
11
Let cool slightly before serving
12
Place rack in upper third of oven; preheat to 400°F
13
Place fennel, onion, cream, butter, and 1 Tbsp
14
Thyme in a large bowl
15
Season with salt and pepper and toss to combine
16
Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes
17
While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl
18
Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated
19
Add Parmesan and remaining 1 Tbsp
20
Thyme and toss again to combine
21
Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes
22
Let cool slightly before serving