Brioche, Fennel and Gruyere Gratin
Are you ready for an alternative to potato gratin? Look no further than my brioche, fennel and gruyere gratin paired with a UK Pinot Meunier.
Servings: 6 people
- 1 loaf Brioche
- 2 sliced fennel bulbs
- 1 sliced onion
- 1 handful smashed Hazelnuts
- 4 tbsp unsalted butter
- 1 tbsp fresh thyme
- 1/2 cup chicken stock
- 3/4 cup Double cream
- 1/2 cup creme fraiche or sour cream
- 1/8 tsp nutmeg
- 1 cup grated Gruyere cheese
- salt and pepper to season
Toasting the Brioche
Set the oven to 200°C. Begin by slicing the brioche loaf and then cutting it into cubes that are roughly 1-2cm wide.
Place the cubes on a baking tray and toast them in the oven for 1-2 minutes. Gently toss the cubes and return to the oven to toast for another 1-2 minutes. You want to keep an eye on them so they don't burn.
Once the brioche cubes are toasted, remove them and set them aside to cool.
Meanwhile, grease a baking dish and then add half the toasted brioche cubes.
Set the baking dish aside until the fennel sauce is ready.
Slicing the Fennel and Onion
Grating the Gruyere Cheese
Making the Gratin Sauce
Now that you've sliced, grated and smashed your ingredients, have them nearby, as you'll want to quickly add them to the mix!
Begin by melting the unsalted butter in a saucepan over medium-high heat.
Add the fennel and sauté for about 2 minutes until it has slightly softened.
Add the sliced onion to the fennel and continue to sauté for another 2 minutes.
Then add the fresh thyme and the chicken stock. Bring to a simmer and cook for another 2 minutes.
Add the crème fraiche and double cream. Bring the sauce to a gentle simmer and cook for another 5 minutes until it has slightly thickened.
Season with salt, pepper and nutmeg
Layering the Gratin
Begin by using a large serving spoon or ladle to pour half of the fennel gratin sauce over the toasted brioche cubes that are patiently waiting in your baking dish.
Next, sprinkle half the grated Gruyere and half the Hazelnuts on top. Then add a bit of salt and pepper. Repeat these steps to add one more layer, starting with the remaining brioche cubes.
Bake in the 200°C oven uncovered for 30 minutes. If the gratin starts to brown too quickly, cover with aluminium foil and continue baking.
Remove from the oven, cover with aluminium foil until ready to serve.