Kids will gobble up their veggies in record time if they’re anything like this Carrot and Fennel Gratin, bathed in a creamy, cheesy sauce crowned with a buttery, crunchy topping.
Carrot and Fennel Gratin
Makes 6 to 8 servings
Ingredients
- 1½ cups heavy whipping cream
- ¼ cup unsalted butter, cubed
- 2½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1½ pounds medium carrots, peeled and thinly sliced
- 2 cups thinly sliced fennel
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 4 ounces grated Parmesan cheese, divided
- ¼ cup seasoned panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter, melted
- Garnish: fresh thyme
Instructions
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, heat cream, cubed butter, salt, pepper, and nutmeg over medium heat, stirring frequently, just until butter is melted.
- In a large bowl, stir together carrots, fennel, shallots, garlic, thyme, and three-fourths of Parmesan; stir in cream mixture until well combined. Spread mixture into skillet.
- In a small bowl, stir together bread crumbs, melted butter, and remaining Parmesan; sprinkle onto vegetables. Cover skillet with foil.
- Bake for 30 minutes. Uncover and bake until golden brown and bubbly, 10 to 15 minutes more. Let stand 15 minutes before serving. Garnish with thyme, if desired.