Fennel Gratin With Pecorino and Lemon

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

• Ready In: 1 hr 30 mins
• 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.