Fennel Gratin with Walnut-Thyme Breadcrumbs

Name: Fennel Gratin with Walnut-Thyme Breadcrumbs
Yield: 4 servings
Ingredients: 1 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise; 1 1 small onion, thinly sliced; 1 1 cup heavy cream; 1 4 tablespoons unsalted butter, cut into small pieces; 1 2 tablespoons thyme leaves, divided; 1 Kosher salt, freshly ground pepper; 1 1 1/2 cups very coarse fresh breadcrumbs; 1 1 cup walnuts, coarsely chopped; 1 2 tablespoons olive oil; 1 1 ounce finely grated Parmesan (about 1 cup)

From the kitchen of Carly

Creamy fennel becomes sophisticated when topped with a walnut-thyme breadcrumb crust that turns golden and crunchy in the oven. Sweet anise notes play beautifully against earthy walnuts and buttery, herb-flecked crumbs. A vegetable side dish that tastes like the main event.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds fennel bulbs (about 4 small), thinly sliced lengthwise
11 small onion, thinly sliced
11 cup heavy cream
14 tablespoons unsalted butter, cut into small pieces
12 tablespoons thyme leaves, divided
1Kosher salt, freshly ground pepper
11 1/2 cups very coarse fresh breadcrumbs
11 cup walnuts, coarsely chopped
12 tablespoons olive oil
11 ounce finely grated Parmesan (about 1 cup)

Instructions

Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes.
While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12–15 minutes. Let cool slightly before serving.