Fennel gratin

Lovely side dish to serve with fish, or serve as a vegetarian dish. Fennel gratin is cheesy and has a lovely anise taste. Ready in 40 minutes.

40 minutes 4 people Main course
Fennel gratin


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  • 1 fennel bulb
  • 30 ml Ricard (or another kind of anise liquor)
  • 3 eggs
  • 100 gram creme fraiche
  • 150 ml cream
  • 200 gram grated Gouda cheese
  • pepper and salt to taste
  • butter for coating
Fennel gratin ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • oven dish (18 cm - 7 inch)
  • silicone kitchen brush
  • cutting board & chef's knife
  • small pan
  • sieve
  • large bowl
  • whisk


40 minutes 4 people Main course

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Preparation -- 10 minutes

FILL a small pan with water and salt and bring to a boil. REMOVE the greens parts and the hard middle part of the fennel bulb and clean the outer leaves if needed. CHOP the fennel in quite small pieces and cook them for a few minutes.

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. DRAIN the fennel pieces and let them cool off slightly. COAT the oven dish with butter.

COMBINE eggs, creme fraiche, cream, anise liquor, and a handful of grated cheese in the large bowl until you've reached a smooth mixture. Add the fennel pieces and season with pepper and salt. 

Fennel gratin
Fennel gratin

Baking the fennel gratin -- 30 minutes

POUR the mixture into the prepared oven dish and top it off with the rest of the cheese. BAKE the fennel gratin in the oven for 30 minutes, or until the cheese is beautifully golden brown.

We enjoyed this lovely gratin as a side dish with a piece of fish. You can also use smaller oven dishes to create individual gratins. Enjoy!

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