Fennel Gratin

1 Reviews
100% would make this recipe again

Fennel gratin, with or without béchamel sauce, is a classic side dish in Italy.

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Preparation : 10 min Cooking : 45 min
120 calories/serving


parchment paper
2 fennels 700 g
1/3 cup bread crumbs 45 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
2 tbsp olive oil 30 mL


  1. Preheat the oven to 190°C/375°F. Line with parchment paper a large baking sheet.
  2. Remove the fennel stalks and the feathery leaves. Slice the bulb lengthwise into quarters or 2 cm-thick pieces then put in a bowl. Add the breadcrumbs and cheese then mix everything. Season with salt and pepper.
  3. Transfer to the baking sheet, drizzle with oil and place in the middle of the oven.
  4. Cook for about 35-40 min, or until nicely browned. If desired, turn the oven to 'grill' for the last 3 minutes.
  5. Take out of the oven, then serve.

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




6 g

9 %

Saturated 1 g
+ Trans 0 g

5 %


0 mg


150 mg

6 %


15 g

5 %


3 g

13 %


1 g

Net Carbs

12 g


3 g

Vitamin A

1 %

Vitamin C

18 %


8 %


9 %


This recipe is :
Diet-related health claims  :
Good source of  :
Folacin, Potassium
Source of  :
Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives 0
Fats 1

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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