Recipe of the Month: Parmesan Fennel Gratin
Here at Travel Oregon, we feature a recipe each month from a local restaurant, using local ingredients. We hope you enjoy this month’s recipe!
Enjoy the delicious flavor of fennel in this popular gratin recipe from Nel Centro, a new restaurant in downtown Portland’s Arts and Culture district celebrating the cuisine of the Riviera with the exceptional ingredients of the Pacific Northwest. This Parmesan fennel gratin dish is an exciting side to grilled meats and fish.
Parmesan Fennel Gratin (detailed recipe and instructions to follow)
Our cast of characters. Not pictured: salt.
Melt 2 tablespoons of butter in a saucepan over medium heat. Remove the saucepan from the heat and add the fennel and toss. Season with salt and pepper. (Note: we only used about a tablespoon of salt).
The verdict: I love fennel, so I knew this would be a hit. We served this with brisket and corn on the cob on the Fourth of July. It was a simple, yet perfect addition to our meal.
Let us know if you try this, or any of our other Travel Oregon Recipes of the Month!
Parmesan Fennel Gratin (Serves 4)
Parmesan Fennel Gratin
2 fresh fennel bulbs
3 Tablespoons butter
2 Tablespoons salt
1/8 (one-eighth) Teaspoon white pepper
¼ (one-quarter) Cup heavy cream
¼ (one-quarter) Cup Parmesan cheese, grated
¼ (one-quarter) Cup breadcrumbs
Slice the fresh fennel bulbs from tip to root. Blanch in salted water for 3 minutes. Cool, dry and reserve.
To build gratin:
Grease an 8-inch casserole dish. Melt the remaining 2 Tablespoons butter in a small saucepan over medium heat. Remove the saucepan from the heat and add the fennel, toss to coat with the melted butter. Season with salt and pepper.
Layer half of the fennel into the casserole and sprinkle half of the cheese on top. Build a second layer with the remaining fennel and cheese. Pour heavy cream over the layers and top with breadcrumbs.
Bake in preheated oven for 20 minutes.
About the Author: Rhiannon West Chamberlain
Rhiannon is a native Oregonian who grew up exploring the nooks and crannies of the Oregon Coast and daydreaming in Powell’s City of Books. She now lives in NE Portland with her husband and her new baby boy and looks forward to teaching him to love Oregon as much as she does. Rhiannon attended both the University of Oregon and Portland State University, where she studied Journalism and Mass Media. She claims to ‘bleed green’ and happily cheers for both the Ducks and the Vikings every chance she gets. In her free time, Rhiannon enjoys sipping Oregon Pinot, finding new restaurants, bargain hunting and trying new recipes – sometimes successfully. She has a child-like enthusiasm for trying new things and rediscovering old ones – such as skee-ball, mini golf, and big slides.
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