Name: Fennel Gratin with Pecorino and Lemon
Cook time: 1 hour
Total time: 1 hour 30 minutes
Yield: Makes 10 servings
Ingredients: 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; 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.

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Fennel Gratin with Pecorino and LemonHans Gissenger

The technique: Any dish that's topped with breadcrumbs or cheese and then browned is considered a gratin.
The payoff: Layers of flavor and texture and a way to transform almost any vegetable into something special.

Recipe notes

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