Roasted Fennel and Ricotta Gratins with Tarragon

Becky Luigart-Stayner

A sprinkling of fresh breadcrumbs gives these easy individual gratins a crispy top. Serve them with steak, roasted chicken, or pork tenderloin.

Yield: 6 servings (serving size: 1 gratin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 30%
  • Fat: 3.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.5g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 380mg
  • Calcium: 177mg


  • 6 1/4 cups thinly sliced fennel bulb (about 2 medium bulbs)
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 3/4 cup (6 ounces) Homemade Ricotta Cheese
  • 1 (1 1/2-ounce) slice hearty white bread (such as Pepperidge Farm)
  • 1 teaspoon minced fresh tarragon
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 450°.
  2. Arrange fennel on a baking sheet coated with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 40 minutes or until fennel is crisp-tender, stirring occasionally.
  3. Reduce oven temperature to 375°.
  4. Combine fennel, remaining 1/4 teaspoon salt, and the Homemade Ricotta Cheese, tossing well. Divide mixture evenly among 6 (4-ounce) gratin dishes or ramekins coated with cooking spray.
  5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Combine breadcrumbs, tarragon, and pepper, tossing well. Sprinkle about 2 tablespoons breadcrumb mixture over each gratin dish. Bake at 375° for 20 minutes or until golden.
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