Serious Eats: Recipes

Crispy Creamy Fennel Gratin

[Photograph: Kerry Saretsky]

Every knows Gratin Dauphinoise—it's scalloped potatoes. But I wanted something different, something lighter, something with a bit more attitude. Instead of potatoes, I use planks of thinly sliced fennel, cooked simply in cream, and baked under a blanket of breadcrumbs, herbs, and Pecorino Romano. Serve it alongside a steak, or on its own with a green salad. It's light and bright from the fennel, comforting from the cream, and crunchy from the topping—a keeper.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from

© Serious Eats