This baked fennel casserole is a warm, comforting dish that brings out the best of this often-overlooked vegetable. Roasted until tender and infused with creamy gorgonzola, Parmesan, and aromatic thyme, the fennel becomes rich and mellow, with a delicate sweetness. Topped with a savory garlic and sage crumble, plus blistered cherry tomatoes for brightness, this dish makes a stunning centerpiece or a hearty side for special occasions or cozy dinners.
For the fennel base:
- 4–5 fennel bulbs (about 1.2 kg / 2.6 lb)
- 200 g / 7 oz gorgonzola cheese
- 120 g / ½ cup fresh cream
- 120 g / ½ cup milk
- 100 g / ½ cup Parmesan cheese, grated
- 4 tbsp extra virgin olive oil
- 6 sprigs fresh thyme
- 2 pinches flaked sea salt
- 2–3 sprinkles ground black pepper
- 10 cherry tomatoes, some on the vine for decoration
For the garlic-sage crumble:
- 80 g / ½ cup bread crumbs
- 4 tbsp extra virgin olive oil
- 3–4 garlic cloves, peeled
- 6–7 sage leaves, finely chopped
- Salt and pepper, to taste
Tools to have on hand:
- Knife and cutting board
- Baking pan or casserole dish
- Small saucepan
- Wooden spoon
- Food processor
- Measuring cups and spoons
- Aluminum foil
- Grater
Ingredient Notes:
About fennel: When roasted, fennel softens and its strong anise flavor mellows into a subtle sweetness. Choose firm bulbs with fresh fronds attached.
About gorgonzola: Gorgonzola adds depth and creaminess to the sauce. You can choose a mild dolce variety for a softer flavor or a stronger piccante version if you prefer more bite.
About the crumble: This garlicky, herb-infused topping adds contrast and texture. Fresh sage pairs beautifully with fennel, but rosemary or parsley could work too.
Baked Fennel Casserole
Equipment
- knife and cutting board
- Baking pan or casserole dish
- Small saucepan
- Wooden spoon
- Measuring cups and spoons
- Aluminum foil
- Grater
Ingredients
For the fennel base:
- 4 –5 fennel bulbs - (about 1.2 kg / 2.6 lb)
- 200 g gorgonzola cheese
- 120 g fresh cream
- 120 g milk
- 100 g Parmesan cheese - grated
- 4 tbsp extra virgin olive oil
- 6 sprigs fresh thyme
- 2 pinches flaked sea salt
- 2 –3 sprinkles ground black pepper
- 10 cherry tomatoes - some on the vine for decoration
For the garlic-sage crumble:
- 80 g bread crumbs
- 4 tbsp extra virgin olive oil
- 3 –4 garlic cloves - peeled
- 6 –7 sage leaves - finely chopped
- Salt and pepper - to taste
Instructions
Prepare the Fennel
- Preheat the oven to 180°C / 350°F.
- Wash the fennel bulbs, remove any tough outer layers and cut off the stalks. Slice each bulb lengthwise into thin wedges.
- Place the sliced fennel evenly in a baking pan or casserole dish.
Make the Creamy Sauce
- In a small saucepan, add the gorgonzola and milk. Turn the heat to low and stir gently until the cheese melts.
- Once the gorgonzola has melted, stir in the fresh cream, Parmesan, olive oil, sea salt, black pepper, and the leaves from 2 thyme sprigs. Mix until smooth and combined.
- Turn off the heat and pour the sauce over the sliced fennel. Toss gently so the fennel is evenly coated.
Prepare the Crumble
- In a food processor, combine the bread crumbs, olive oil, garlic cloves, chopped sage, and a pinch of salt and pepper. Pulse until the garlic is finely minced and the mixture looks crumbly but moist.
Assemble and Bake
- Sprinkle the crumble mixture evenly over the fennel and sauce.
- Add the cherry tomatoes on top, leaving a few on the vine for visual appeal. Tuck in the remaining thyme sprigs for extra aroma.
- Cover the dish with aluminum foil and bake for 30–35 minutes, or until the fennel is tender when pierced with a knife.
Finish and Serve
- Remove the foil and return the dish to the oven. Bake for another 15 minutes or until the top is golden and the tomatoes are lightly caramelized.
- Let the casserole sit for 5 minutes before serving. Garnish with a few fresh thyme leaves for a fragrant finish.
Notes
Try adding thinly sliced leeks or shallots to the fennel for extra depth. You can also mix in cubes of boiled potato for a heartier dish. Substitutions:
If gorgonzola isn’t available, any blue cheese or a mix of goat cheese and cream cheese can work. For a milder version, try fontina or mozzarella. Use gluten-free bread crumbs if needed. Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C / 325°F until warmed through. To Prepare in Advance:
You can prepare the fennel and sauce up to a day ahead and store it in the fridge. Add the crumble topping just before baking to keep it crisp.
Let's stay in touch!
Do not miss any news by subscribing to our newsletter. Sign up for updates about future classes, new recipes, trips to Tuscany, and much more.
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading
Ciao! Welcome to Chicca’s Cooking Club Members Page. To have access to the video recipe library and upcoming...
Continue Reading