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Beet and Fennel Gratin

Ideally, use a mandolin to slice the beets and fennel nice and thin; but be careful because roasted beets can be very slippery!

Ingredients:

  • 2 lbs beets
  • 1 c fennel greens
  • 1 c sliced fennel bulb (2-4 mm thick)
  • 1 c grated Parmesan cheese

Herb Mixture:

  • 1 clove garlic, chopped
  • 1 tbsp dried thyme
  • ⅓ c fresh chives, chopped
  • Butter for greasing the baking dish

Milk Mixture:

  • 3 eggs
  • ¾ c whole milk
  • 2 tsp salt
  • 1 tsp black pepper

Directions

  1. Preheat oven to 375° F.
  2. Clean beets, and wrap each one in foil.
  3. Roast for 60 minutes.
  4. Unwrap foil, and let beets cool until cool enough to handle (30-60 minutes depending on size of beets and your heat tolerance).
  5. Combine all your “herb mixture” ingredients and mix together.
  6. Combine all the “milk mixture” ingredients and whisk until the milk and eggs are well incorporated.
  7. Slice beets thinly (2-4 mm), preferably on a mandoline.
  8. Butter a 2-quart baking dish. Layer the gratin in this order from bottom up:
    • Beets
    • Sliced fennel
    • Herb mix
    • Milk mix
    • Cheese
    • Fennel greens
    • Repeat two more times (3 layers total)
  9. Bake for 30 minutes, remove foil, and bake for 10-15 minutes more. Let stand briefly before serving.

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