Nigella Fennel Gratin ​

Nigella Fennel Gratin is made with fennel bulbs, dry white vermouth, Gruyère cheese, double cream, garlic, and Dijon mustard. This recipe creates a rich, creamy side dish with a mild aniseed aroma and a bubbly, golden top. It takes about 1 hour and 30 minutes to prepare and serves 4.

Nigella Fennel Gratin Ingredients

• 1kg fennel (preferably 2 large bulbs)
• 250ml dry white vermouth
• 75g Gruyère, finely grated
• 2 fat cloves of garlic
• 250ml double cream
• 2 tsp sea salt flakes (or 1 tsp fine sea salt)
• A good grinding of pepper
• 1 tbsp Dijon mustard

How To Make Nigella Fennel Gratin

1. Preheat the Oven: Set to 200°C/180°C Fan.
2. Prep the Fennel: Cut off stems, halve bulbs, remove core, and cut each half into wedges.
3. Simmer Fennel: Place in a lidded pan, add vermouth, bring to boil, then simmer for 15 minutes until soft.
4. Transfer to Dish: Move fennel to a shallow baking dish, reserving the liquid.
5. Mix the Cream Sauce: In a jug, combine cream, minced garlic, salt, pepper, cheese, mustard, and reserved vermouth liquid.
6. Assemble the Gratin: Pour sauce over fennel, turning pieces to coat. Press down to submerge.
7. Bake: Cook for 1 hour until bubbling and golden. Let sit 10 minutes before serving.

Recipe Tips

• Choose Large Bulbs: Fewer, larger fennel bulbs are easier to prep and portion.
• Use a Tight Lid: This traps steam and keeps the fennel moist.
• Let It Rest: Sitting 10 minutes post-baking helps the gratin thicken.
• Freezer Note: Best made fresh, but components can be prepped ahead.

What To Serve With Fennel Gratin

Fennel gratin pairs beautifully with roast chicken, grilled fish, or a vegetarian main like lentil stew. Serve alongside a crisp green salad or crusty bread to soak up the creamy sauce.

How To Store Fennel Gratin

Refrigerate: Store cooled leftovers in an airtight container for up to 2 days.
Freeze: Not ideal due to dairy, but can be frozen before baking and cooked from frozen with longer baking time.

Fennel Gratin Nutrition Facts

• Calories: 360
• Total Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 10g
• Sugar: 5g
• Protein: 10g
• Sodium: 400mg

FAQs

 Nigella Fennel Gratin ​

Author: Clara Bennett Cooking Method:Fennel Gratin ​ Cuisine:French-inspired Courses:Side Dish

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 40 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:360 kcal Best Season:Available

Description

A creamy baked fennel gratin with Gruyère and vermouth, rich with garlic and Dijon—perfectly golden and deeply flavorful.

Ingredients

• 1kg fennel (2 large bulbs)
• 250ml dry white vermouth
• 75g Gruyère, grated
• 2 garlic cloves
• 250ml double cream
• 2 tsp sea salt flakes
• Black pepper
• 1 tbsp Dijon mustard

Instructions

1. Preheat oven to 200°C/180°C Fan.
2. Trim and cut fennel into wedges.
3. Simmer in vermouth with lid on for 15 minutes.
4. Transfer fennel to baking dish, reserve cooking liquid.
5. Mix cream, garlic, salt, pepper, cheese, mustard, and liquid.
6. Pour over fennel, coat evenly, and press down.
7. Bake for 1 hour until golden. Let rest 10 minutes.

Notes

• Let rest before serving for thicker texture.
• Use wine if vermouth isn’t available.
• Assemble ahead and bake when ready.
• Reheat gently to maintain creaminess.