Fennel Au Gratin | Cajun 911 Cuisine
This elegant fennel au gratin blends sweet fennel with a creamy sauce, fresh herbs, melted cheese, and a light dash of Greek seasoning for depth. Serve it as a refined side dish or as a warm appetizer dip with chips or crostini. Comforting, aromatic, and quietly elevated.
INGREDIENTS
For the Fennel
3 fennel bulbs, cored and sliced
1 small onion, thinly sliced
2 Tbsp butter
Salt and black pepper
For the Cream Sauce
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup evaporated milk
1/2 cup chicken stock
1 garlic clove or 1/2 tsp garlic powder
1/4 cup grated Parmesan
Dash of Greek seasoning
Pinch nutmeg, optional
Salt and black pepper
For the Topping
1/2 cup shredded Parmesan or Gruyère
1/4 cup breadcrumbs or panko
Optional: 1 Tbsp melted butter
Optional: chopped parsley
INSTRUCTIONS
1. Cook the Fennel
Melt butter in a skillet over medium heat. Add fennel and onion and season lightly with salt and black pepper. Cook 8–10 minutes until softened but not mushy.
2. Make the Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in flour to form a blond roux, cooking 2–3 minutes. Slowly whisk in evaporated milk, then chicken stock. Add garlic, Parmesan, Greek seasoning, nutmeg if using, salt, and black pepper. Simmer until thick and creamy.
3. Combine
Fold the cooked fennel and onion into the cream sauce. Stir gently and adjust seasoning.
4. Assemble
Preheat oven to 375°F. Spread the mixture into a greased baking dish. Top with cheese and breadcrumbs. If using, mix breadcrumbs with melted butter before topping.
5. Bake
Bake 20–25 minutes until golden and bubbling. Broil briefly at the end for extra browning if desired.
6. Serve
Serve hot as a side dish or as a warm appetizer dip with chips or bread.
SERVING IDEAS
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Serve alongside chicken, pork chops, ham, or seafood
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Add to holiday or special-occasion menus
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Serve warm as an appetizer with kettle chips, crostini, or baguette slices
NOTES
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Greek seasoning adds savory depth without overpowering the fennel
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Broiling at the end creates a crisp, golden crust
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Finish with a little lemon zest for brightness if desired
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Southern sides or holiday mains
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Serve alongside roasted meats or seafood
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