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.
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