Creamy Fennel Gratin Recipe
This Creamy Fennel Gratin with Pancetta is a rich, savory side dish made with tender fennel and onions baked in a creamy gorgonzola sauce and topped with crispy pancetta and Parmesan.
Ingredients
- 4 oz pancetta or bacon, diced
- 4 medium fennel bulbs sliced
- 1 large yellow onion thinly sliced
- 1 cup heavy cream
- 6 oz gorgonzola cheese
- ⅓ cup Parmesan cheese grated
- Salt and black pepper to taste
- Chopped chives for serving (optional)
Instructions
- Place pancetta in a cold skillet and cook over medium heat until crisp and the fat has rendered. Remove the pancetta and discard most of the excess fat, leaving a small amount in the pan.
- Add the sliced onion and fennel to the skillet. Cook on low heat for about 15 minutes, stirring occasionally, until softened and lightly caramelized. Season with salt and black pepper.
- Preheat the oven to 350°F.
- In a small saucepan, heat the heavy cream over medium heat. Add the gorgonzola and stir until melted and the sauce thickens slightly.
- Transfer the fennel and onion mixture to a baking dish. Pour the gorgonzola cream sauce evenly over the top. Sprinkle with Parmesan cheese.
- Bake at 350°F for 20–25 minutes, or until bubbly and golden brown.
- Sprinkle with chopped chives if desired and serve warm.
Video
Notes
- Slice the fennel thinly! Thin slices cook more evenly and become tender in the gratin. If the slices are too thick, they may stay slightly crunchy.
- Cook the vegetables slowly. Low heat when you are cooking on the stove allows the fennel and onions to soften and develop sweetness without burning.
- Don’t overheat the cheese sauce. Gorgonzola melts best over gentle heat. High heat can cause the sauce to separate or become grainy. Mix everything together over low heat while the cheese melts.
- Let the gratin rest before serving. Allowing it to sit for 5 to 10 minutes after baking helps the sauce thicken slightly and makes serving easier.
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