Fennel and OliveĀ Gratin

May  1, 2012
4 Ratings
  • Makes 4 side servings
Author Notes

This is a nice side if you have a little time. The fresh fennel really mellows out with the roasting, and the kalamatas and parmesan give the casserole a little oomph! —inpatskitchen

Test Kitchen Notes

Inpatskitchen has created a delicious and comforting gratin with this dish. The roasted fennel is soft yet not mushy, and becomes gently sweet. The parmesan and olives add needed layers of saltiness and umami. My cheese sauce was a bit clumpy, so my dish was not the belle of the ball, but that didn't stop me from polishing off two portions in one sitting! —hardlikearmour

What You'll Need
  • 2 large fresh fennel bulbs, cleaned and cut into 1- to 2-inch wedges
  • 1/3 cup half and half
  • 4 ounces mascarpone cheese
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups grated parmesan, divided
  • 10 kalamata olives, halved
  1. In a medium sauce pan, boil the fennel wedges in water for about 3 minutes. Drain and set aside.
  2. In a small saucepan, bring the half and half to a simmer, add the mascarpone, ground fennel, salt, and pepper and heat until the mascarpone melts. Remove from heat and stir in 1/2 cup of the parmesan.
  3. Arrange the fresh fennel in a smallish baking dish (8x8 or 10x10) and pour the warm mixture over top.
  4. Dot with the olive halves and sprinkle another 1/2 cup of the parmesan on top. Cover and bake at 350F for about 45 minutes.
  5. Raise the oven temp to 400F, sprinkle with that last 1/2 cup of parmesan, and bake, uncovered, another 15 minutes or so until you get a little browning on top. Serve nice and warm!
Contest Entries

See what other Food52ers are saying.

  • QueenSashy
  • lapadia
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

7 Reviews

QueenSashy April 11, 2013
sounds like heaven - congrats on the CP!
inpatskitchen April 11, 2013
Thanks so much!
lapadia March 23, 2013
Wow, another for my to do list!
inpatskitchen March 23, 2013
Please let me know what you think if y0u try it.
lapadia March 23, 2013
Saved the recipe will let you know, I will get to use the beautiful gratin dish I won from the WFM contest!
inpatskitchen March 23, 2013
That's the one i was supposed to win!(LOL)..
lapadia March 23, 2013