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Fennel & Parmesan Gratin

Brian Hagiwara

Servings: four.

Wedges of fennel, baked until meltingly tender, are topped with cheese for a truly delicious dish that’s great with roasted chicken. 


  • 2 medium bulbs fennel, washed and trimmed
  • 1/2 cup homemade or low-salt chicken broth
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 360
  • Carbohydrates (g): 9
  • Fiber (g): 4
  • Protein (g): 5


  • Heat the oven to 400°F. Cut each fennel bulb in half through its core; cut the halves into 2 or 3 wedges each. Snuggle the wedges, cut side up, in a baking dish (9×9 inches or the equivalent works well). Pour the broth into the dish. Drizzle the oil over the wedges and season them with salt and pepper. Cover the pan with foil and bake for 30 minutes. Uncover and sprinkle the wedges with the Parmigiano. Continue baking uncovered until the fennel is tender and the cheese is browned, another 30 to 45 minutes.


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Reviews (2 reviews)

  • NikkiR | 06/26/2022

    Delicious. Nothing to add.

  • pokano | 08/13/2017

    We used one large fennel bulb from our garden; otherwise made the recipe as written. It was delicious and definitely something we'll not only make again, but will likely grow more fennel just so we can do it!

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