FENNEL GRATIN WITH PECORINO AND LEMON

Fennel Gratin with Pecorino and Lemon image

Provided by Diane Morgan

Yield Makes 10 servings

Number Of Ingredients 17

Crumb topping:
3 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
1 cup Pecorino Romano cheese
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons finely grated lemon peel
Gratin:
5 tablespoons olive oil
1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
3 large garlic cloves, minced
5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.

Steps:

Gratin:
Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
Crumb topping:
Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.
Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.