Baked Fennel with Three Cheeses
- Makes4 to 6 servings
- Cook Time45 minutes
- 1
This elegant fennel gratin is our adaptation of a recipe from “David Tanis Market Cooking” by David Tanis. Fresh fennel has a celery-like crispness when raw but cooking renders it supple and tender while also turning its flavor sweet and mellow. We agree with Tanis that for optimal texture, fennel benefits from a quick blanch prior to baking to ensure the slices fully soften, but be sure to dry them well after draining to remove excess water that otherwise would result in sogginess. Crushed fennel seeds amplify the licorice notes of the fresh fennel; either pulse the seeds in an electric spice grinder or bash them in a mortar with a pestle.
Don’t use a baking dish or pan that is not broiler safe. After baking, the gratin spends a couple minutes under the broiler to brown the topping, so be sure the vessel can withstand the intense heat.
Step 1
Heat the oven to 450°F with a rack in the upper-middle position. In a large pot, bring 2 quarts water to a boil.
Add the fennel and 1 tablespoon salt, then cook for 3 minutes.
Drain in a colander and rinse under running cold water until cool to the touch. Shake the colander to remove as much water as possible, then lay the slices out on a kitchen towel and thoroughly pat them dry.
Step 2
In a 9-by-13-inch broiler-safe baking dish, toss together the fennel, oil, rosemary, fennel seeds, pepper flakes and ¼ teaspoon each salt and black pepper; distribute in an even layer. Roast until beginning to brown and a skewer inserted into the fennel meets no resistance, 25 to 30 minutes.
Meanwhile, in a small bowl, stir together the Parmesan, panko and garlic.
Step 3
Remove the baking dish from the oven and turn on the broiler. Evenly distribute the fontina and provolone over the top of the fennel, then sprinkle on the Parmesan-panko mixture. Broil until the top is nicely browned, 2 to 3 minutes.
Remove from the oven and cool for 5 minutes. Sprinkle with the parsley and serve.