Fennel Gratin With Pecorino and Lemon

Submitted by evelynathens

"A Bon Appetit recipe, November 2010. Recipe by Diane Morgan."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 10

ingredients

• Gratin

• 5 tablespoons olive oil
• 1 onion, halved, cut into 1/4-inch-thick slices (12-13 ounce)
• 3 large garlic cloves, minced
• 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
• 1⁄2 cup low-salt chicken broth
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 1 1⁄2 teaspoons coarse kosher salt
• 1⁄2 teaspoon black pepper

• Crumb Topping

• 3 tablespoons butter
• 3⁄4 cup panko breadcrumbs (Japanese breadcrumbs)
• 1 cup pecorino romano cheese
• 1 tablespoon chopped fresh Italian parsley
• 1 1⁄2 teaspoons finely grated lemon peel

directions

1. Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sauté until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
2. Crumb topping: Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD Can be made 1 day ahead. Store airtight in refrigerator.
3. Preheat oven to 425°F Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.