Finocchi Gratinati al forno- Baked fennel au gratin

This fennel bake makes the most comforting winter lunch or side dish with a giant slab of bread and plently of parm and olive oil slathered on top. My father-in-law makes it every winter when we come down and I cant get enough!


  • 3 fennel bulbs 
  • 1 cup Breadcrumbs (approx.)
  • ⅓ cup Parmesan (and extra to garnish)
  • 4 tablespoons olive oil
  • Parsley (as much as you want)
  • Salt and pepper to taste


    1. Preheat the oven to 350 degrees
    2. Set a large  pot of water to boil
    3. Clean the fennel by removing the external layer and the fronds. Reserve the fronds for garnish. 
    4. Cut them into about 1 inch thick sections
    5. Rinse the fennel thoroughly under running water and then add them to the boiling water.  Boil for 5  minutes then drain them and dab them with a clean cloth to remove excess water. 
    6. Put the fennel in a large bowl.  Add the breadcrumbs, Parmesan, salt and pepper and your favorite herbs. We just use parsley.  I also add crushed red pepper to mine because I like it spicy!
    7. Add the oil to the mixture, adjusting the quantity according to your preference. Mix so that the breading is a uniform consistency. 
    8. Put the fennel and breadcrumb mixture into a baking dish.
    9. Bake at 350 for 30 minutes
    10. Serve warm with plenty of parm on the table!

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