Fennel Gratin with Walnut-Thyme Breadcrumbs

Ingredients for Fennel Gratin with Walnut-Thyme Breadcrumbs

• 900g fennel bulbs (about 4 small), thinly sliced lengthwise

• 1 small onion, thinly sliced

• 240ml double cream

• 4 tablespoons unsalted butter, cut into small pieces

• 2 tablespoons thyme leaves, divided

• Kosher salt, freshly ground pepper

• 170g very coarse fresh breadcrumbs

• 240ml walnuts, coarsely chopped

• 2 tablespoons olive oil

• 30g finely grated Parmesan (about 240ml )

Place rack in upper third of oven; preheat to 204°C. Place fennel, onion, cream, butter, and 1 tablespoon thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" 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 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.