Quick and Easy Fennel and Leek Casserole
With the delicate, intriguing flavors of onion-y leek and anise-forward fennel, this creamy casserole is a truly lovely side dish option for just about any occasion. It’s great as part of a fancy-ish steakhouse spread or a holiday table, and it reheats beautifully as well. The buttery pretzel topping gives it a little edge, and makes it pretty tough to resist, we think.Â
- Yield: Serves 4 to 6 1x
Ingredients
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- 2 tablespoons olive oil
- 2 fennel bulbs, very thinly sliced
- 2 leeks, trimmed and sliced very thinly (see FAQ’s for how to clean)
- Salt and pepper
- 1.5 cups half and half
- 1 large garlic clove, smashed
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Gruyere cheese
- 1.5 cups crushed pretzels
- 6 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the center position.
- Add the oil to a skillet over medium heat. When it’s hot, add the sliced fennel and leeks. Season with salt and pepper and cook just until tender; about five minutes. Add the garlic, and cook one minute more.
- Reduce the heat to medium-low and add the half and half, nutmeg and cheese. Season lightly with salt and pepper and cook gently for five more minutes, or just until warmed through.Â
- Transfer the mixture to a small-to-medium baking dish (any baking vessel you have that fits is great here). Press everything down into a smooth, even layer.Â
- Combine the crushed pretzels and the melted butter, stirring to thoroughly coat. Sprinkle this all over the cheese in the baking dish. Loosely cover the dish in foil and bake for 10 minutes. Remove the foil and bake for 10 minutes more, or until bubbly and toasty on top.
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