Roasted beet and fennel gratin is a deliciously healthy side dish that highlights the natural sweetness and earthiness of beets alongside the subtle licorice notes of fennel.
Lightly baked in a creamy cheese sauce, this gratin is easy to prepare yet elegant enough to serve with weeknight meals or holiday dinners.
The combination of roasted vegetables and a gentle cheese topping makes for a comforting dish that is full of flavor and nutrients.
Why You’ll Love This Recipe
- Roasting enhances the natural sugars in beets and fennel, creating deeper flavor and tender texture.
- A light cheese sauce made with part-skim mozzarella and a touch of cream provides creaminess without overwhelming richness.
- The gratin topping with breadcrumbs adds a crunchy contrast that complements the soft vegetables beneath.
Roasted Beet and Fennel Gratin
This roasted beet and fennel gratin combines earthy beets and aromatic fennel in a light, creamy cheese sauce baked until golden and bubbly — a healthy and flavorful side dish.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 3 medium beets (about 1 ½ pounds / 700 g), peeled and thinly sliced
- 2 medium fennel bulbs (about 1 pound / 450 g), trimmed and thinly sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup part-skim mozzarella cheese, shredded (about 4 ounces / 115 g)
- 1/2 cup low-fat milk (120 ml)
- 1/2 cup heavy cream (120 ml)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 cup panko breadcrumbs (about 1 oz / 30 g)
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1 small garlic clove, minced
Instructions
- Prepare and roast the vegetables Preheat your oven to 400°F (200°C). Toss the sliced beets and fennel with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 30 minutes, stirring halfway through until tender and slightly caramelized.
- Make the cheese sauce In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking continuously. Gradually whisk in milk and cream and cook until the sauce thickens, about 3–5 minutes. Remove from heat and stir in shredded mozzarella and minced garlic until melted and smooth. Season with salt and pepper to taste.
- Assemble the gratin Reduce oven temperature to 375°F (190°C). In a baking dish, layer the roasted beets and fennel evenly. Pour the cheese sauce over the vegetables. Sprinkle the top evenly with panko breadcrumbs and fresh thyme leaves.
- Bake and serve Bake the gratin at 375°F (190°C) for 15–20 minutes, until the top is golden brown and bubbly. Allow to cool for 5 minutes before serving for best texture and flavor.
Helpful Tips
- Use a mandoline slicer for consistent thin slices of beets and fennel to ensure even cooking.
- Allow the gratin to rest for a few minutes after baking to set the sauce slightly and make serving easier.
- If desired, substitute part of the mozzarella with Parmesan cheese for added flavor.
- Make sure to wash your hands and surfaces thoroughly when handling raw beets as they can stain.
- Use fresh thyme for the best aroma and flavor, but dried thyme works well in a pinch.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers covered in a 350°F (175°C) oven until warmed through, about 15 minutes.
This dish is best enjoyed fresh but can be gently reheated; avoid microwave reheating to retain texture.
Frequently Asked Questions
Can I prepare this gratin in advance?
Yes, you can assemble the gratin ahead of time and refrigerate it, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the refrigerator.
Is this recipe vegetarian?
Yes, it uses only vegetables and dairy products, making it suitable for lacto-vegetarians.
Can I use other cheeses instead of mozzarella?
Yes, cheeses like Gruyère, Fontina, or a mild cheddar can be used for different flavors, but mozzarella provides a nice melt and mildness.
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