Onion and fennel gratin recipe

0 ratings Rate
  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 170 calories / serving
Add this recipe to your binder.
Onion and fennel gratin HERO

Preheat the oven to gas 6, 200°C, fan 180°C. Bring a pan of water to the boil, add the fennel and onions and cook for 5 minutes, or until tender. Drain and tip into a large baking dish.

Mix the crème fraîche and chicken stock, and season with pepper, salt and grated nutmeg. Spoon the sauce over the vegetables then scatter over with the grated Parmesan cheese.

Bake the gratin for about 20 minutes, or until bubbling and golden. Let it sit for a few minutes before serving.

See more Sunday Roast recipes

Email recipe details
Print recipe
  • Ingredients

  • 3 bulbs fennel, cut into wedges
  • 2 onions, cut into wedges (leave root attached)
  • 200g (7oz) crème fraîche
  • 100ml (3½fl oz) chicken stock, ideally fresh
  • nutmeg, for grating
  • 25g (1oz) Parmesan, finely grated
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 709kj 170kcal 9%
  • Fat 15g 21%
  • Saturates 10g 50%
  • Sugars 5g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 6.2g Protein 3.6g Fibre 3.3g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.