This roasted fennel gratin is a delightful vegetable side featuring sweet, caramelized fennel bulbs and juicy cherry tomatoes baked under a crunchy breadcrumb crust.
The gratin is simple to prepare and brings a lovely balance of soft and crisp textures along with fresh, herby flavors.
Serve it hot alongside roasted meats or grilled fish, or pair it with your favorite plant-based main for a satisfying meal.
Why You’ll Love This Recipe
- Roasting fennel and tomatoes enhances their natural sweetness and creates tender, flavorful vegetables.
- The breadcrumb topping crisps up under the broiler, adding a pleasant crunchy texture that contrasts with the soft vegetables underneath.
- Using fresh herbs and Parmesan cheese in the topping adds aromatic depth and a savory balance to the sweetness of the roasted veggies.
Roasted Fennel and Tomato Gratin
This roasted fennel gratin combines tender caramelized fennel and cherry tomatoes beneath a crispy, golden breadcrumb topping for a perfect baked side dish.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 1 9×9 inch (23×23 cm) gratin dish
Ingredients
- 2 medium fennel bulbs, trimmed and sliced into 1/2-inch (1.3 cm) thick wedges
- 1 pint (about 300 g) cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup (50 g) panko breadcrumbs
- 1/3 cup (30 g) grated Parmesan cheese
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 garlic clove, minced
Instructions
- Prepare and roast vegetables Preheat your oven to 400°F (200°C). Toss the sliced fennel and halved cherry tomatoes with olive oil, salt, and pepper in a bowl until evenly coated. Spread in a single layer in a 9×9 inch (23×23 cm) gratin dish or similar baking dish. Roast uncovered for 30 minutes, stirring once halfway through.
- Make the breadcrumb topping While the vegetables roast, mix panko breadcrumbs, grated Parmesan, minced garlic, and fresh thyme in a small bowl. Season with a small pinch of salt and pepper.
- Add topping and broil Remove the roasted vegetables from the oven and evenly sprinkle the breadcrumb mixture over the top. Switch oven to broil and place the gratin under the broiler for about 5-7 minutes or until the topping is golden brown and crispy. Watch carefully to avoid burning.
- Serve Allow the gratin to cool slightly for about 5 minutes before serving. Garnish with additional fresh thyme leaves if desired. Serve warm as a side dish.
Helpful Tips
- Trim the fennel fronds and save them for garnish or to flavor salads and soups.
- Use fresh thyme for the best aroma, but dried thyme can be substituted if needed—with half the amount.
- Keep an eye on the gratin when broiling, as the breadcrumb topping can quickly go from golden to burnt.
- Ensure vegetables are spread in a single layer to roast evenly and caramelize properly.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through and the topping is crisp again.
Do not freeze, as the texture of roasted fennel and the crispy topping may degrade upon thawing.
Frequently Asked Questions
Can I prepare this gratin ahead of time?
Yes, you can prepare the gratin up to the point of adding the breadcrumb topping and refrigerate it covered overnight. Before serving, add the topping and broil as directed.
Is Parmesan cheese necessary?
Parmesan adds a savory flavor and helps the topping crisp up, but you can substitute with another hard cheese like Pecorino Romano or omit for a dairy-free option, adjusting seasoning accordingly.
Can I use dried herbs instead of fresh?
You can, but use half the quantity of dried herbs since their flavor is more concentrated. Fresh herbs provide a brighter flavor here.
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