Fennel Bean Gratin with Thyme
Soft fennel, creamy beans, and a bronzed top for the kind of cold evening that asks for a spoon and silence.
This sits somewhere between a side dish and a full supper, which is usually the most useful category. The fennel goes sweet, the beans soften into the cream, and the top does the necessary work of keeping everything interesting.
Serve it with bitter greens if you want balance, or without them if the weather has already made the decision for you.
Fennel Bean Gratin with Thyme
Soft fennel, creamy beans, and a bronzed top for the kind of cold evening that asks for a spoon and silence.
Ingredients
For the gratin
For the top
Method
- 1
Heat the oven to 400F. Warm the olive oil in a wide pan and cook the fennel with a pinch of salt until softened and lightly golden.
- 2
Add the garlic, beans, stock, cream, and thyme. Simmer for 5 minutes so the flavors settle together.
- 3
Transfer to a baking dish and level the top.
- 4
Mix the breadcrumbs, pecorino, and olive oil, then scatter evenly over the beans.
- 5
Bake for 25 to 30 minutes, until the top is crisp and the edges are bubbling.