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Baked Fennel Casserole

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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.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 to 6

Equipment

  • knife and cutting board
  • Baking pan or casserole dish
  • Small saucepan
  • Wooden spoon
  • Food processor
  • 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
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.

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

Variations:
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.
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