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Onion and fennel gratin recipe

Onion and fennel gratin recipe

4 ratings

This hearty fennel and onion gratin is a delicious hearty side to serve with a Sunday roast – the veg is cooked in a creamy sauce until totally tender, with a bubbling cheese top for simple comfort food. See method

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 170 calories / serving


  • 3 bulbs fennel, cut into wedges
  • 2 onions, cut into wedges (leave root attached)
  • 200g crème fraîche
  • 100ml chicken stock
  • nutmeg, for grating
  • 25g Parmesan, finely grated

Each serving contains

  • Energy

  • 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


  1. 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 mins, or until tender. Drain and tip into a large baking dish.
  2. 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.
  3. Bake the gratin for about 20 mins, or until bubbling and golden. Let it sit for a few minutes before serving.

See more Sunday Roast recipes

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