Fennel and Roasted Garlic Au Gratin
Whether you are looking for a side dish for the next holiday, or a creamy comfort food to make ahead, this is sure to be a next favorite!
Can’t rush perfection. There are many times I try to cut corners or be more efficient in the kitchen, but some things just don’t have a short cut-specifically caramelizing and roasting. In this dish, both of these are combined! Tossed in one pan, slices of onion and fennel melt down with that beautiful caramelized flavor that brings out the sweetness of these bulbs. Meanwhile, whole garlic gloves are thrown in to roast down and give a delicious addition to your cream base!
Time to be a little cheesy! There are always variations with recipes, and this is no exception. The premise here is a great combination of roasted veggies and the rich sweetness that comes with that. But the lasting flavor can really be altered with creative liberty in cheeses. Depending on how you are using this side dish, possible a little bleu cheese or aged cheddar would be appropriate, or, in a different direction, a splash of white wine and hard parmesan will elevate the elegance. Customize and have fun!
Hosting a fall gathering? Try out some of these great appetizers and sides!
Butternut Squash and Sage Cauliflower Risotto
Roasted Root Vegetables under a Maple Dijon Sauce
Parmesan and Garlic Roasted Green Beans
Italian Sausage and Spinach Stuffed Mushrooms
Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Fennel and Roasted Garlic Au Gratin
Equipment
- Baking Dish
- Kitchen knife
- Small mixing bowl
Ingredients
- 1 large Fennel Bulb keep some greens for garnish
- 1 medium Onion
- 4 cloves Garlic Cloves (unpeeled)
- 3 tbsp Olive Oil
- Salt and Pepper
- 1/3 cup Heavy Whipping Cream
- 1/2 cup Italian Blend Cheese
Instructions
- Preheat the oven to 350.
- In a baking dish, place wedges of fennel and onion (I cut each in about 8 pieces), along with garlic cloves, unpeeled.
- Toss in olive oil, salt and pepper and coat well. Bake for about 40 minutes, stirring halfway through, to gain a little caramelization.
- Remove and pick out the garlic cloves to cool.
- In a small bowl, squeeze the roasted garlic and add about half of the cream. Using a fork, mash to combine.
- Sprinkle half of the cheese on the fennel and onions and stir in. Pour garlic and cream over veggies. Add additional cream to fully cover the bottom of pan.
- Top with additional cheese and place back in the oven to cook until bubbly and browned on top, about 20 minutes.
- Remove and garnish with a few chopped fennel greens. Serve hot. Enjoy!
