Description
This Leek and Fennel Gratin is a creamy, cheesy baked side dish featuring tender leeks and fennel bulbs in a rich sauce, topped with a fragrant breadcrumb crust infused with garlic, fennel greens, and thyme. Perfectly golden and bubbling from the oven, it’s a delicious accompaniment to pan-fried fish and roasted vegetables.
Ingredients
Liquid & Dairy
- ½ cup (125ml) milk (oat milk used)
- ¼ cup (60ml) cream
- 1 tbsp butter
- 40 g (about 1 cup loosely packed) finely grated parmesan cheese
Vegetables & Herbs
- 1 large leek (about 400g), greens included
- 1 medium fennel bulb (about 400g)
- 1 bay leaf (optional)
- 1 garlic clove, finely grated
- Handful of fennel greens, finely chopped
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
Oils & Seasonings
- 3 tbsp olive oil, divided
- Salt and cracked pepper, to taste
- 2 tsp flour (can use gluten-free)
Breadcrumb Topping
- 1 cup (about 120g) breadcrumbs (homemade or store-bought)
Instructions
- Preheat oven: Set your oven to 180ºC (fan 160ºC) to start heating for the gratin.
- Heat milk and cream: In a saucepan, combine the milk and cream with the optional bay leaf and gently warm until small bubbles appear at the pan’s edges. Remove from heat and let it infuse while you prepare the vegetables.
- Prepare the leek: Wash the whole leek thoroughly to remove any grit, then slice it into 1cm thick pieces, including the greens.
- Prepare the fennel: Remove the stalks from the fennel bulb, reserving any small, tender greens for the breadcrumb topping. Quarter the bulb and roughly slice the pieces.
- Sauté vegetables: Heat 1 tablespoon of olive oil and the butter in a shallow ovenproof pan or cast iron skillet over medium heat. Add the sliced leek and fennel, season with salt and cracked pepper, and sauté for 6-8 minutes until softened.
- Make the sauce: Sprinkle the flour over the sautéed vegetables and stir well over the heat. Then slowly pour in the hot infused milk and cream mixture, discarding the bay leaf. Stir continuously for 1-2 minutes until the sauce thickens. Adjust seasoning with salt and pepper as needed. Remove from heat and stir in the grated parmesan until melted and creamy.
- Prepare breadcrumb topping: In a bowl, mix the breadcrumbs with grated garlic, chopped fennel greens, thyme leaves, and the remaining 2 tablespoons of olive oil until evenly combined.
- Top and bake: Spoon the breadcrumb mixture evenly over the creamy vegetable base. Place the pan in the preheated oven and bake for 20 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
- Serve: Remove from oven and serve immediately. This gratin pairs beautifully with pan-fried fish and roasted vegetables.
Notes
- The bay leaf is optional but adds a subtle depth to the cream infusion.
- Ensure the leek is washed thoroughly to avoid grit in the dish.
- Gluten-free flour and breadcrumbs can be used for dietary modifications.
- The fennel greens in the breadcrumb topping add a fresh, aromatic note that complements the dish.
- For a richer flavor, use full-fat cream, but lighter options can be substituted.
- Serving suggestion: great as a side to pan-fried fish or roasted meats and vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
