Pear-Fennel Gratin with Thyme and Gruyère
A gratin is the ultimate winter comfort dish, and it isn’t just for potatoes. Pears mixed with just about any vegetable can be baked in a blanket of creamy sauce and crunchy toppings. This combination of perfumed pears and fennel makes an ideal sidekick to a roast chicken, pan-seared salmon fillets, and other fish. Any variety of large pears will do in this recipe—juicier pears, like Anjous, will create a looser sauce in the pan, while Boscs offer a firmer and less sweet result. The splash of dry sherry gives an aromatic twist, but it is an optional addition.
Featuring USA Pears
Ingredients
80 g | heavy cream | |
2 tsp | dry sherry (optional) | |
4 tsp | fresh thyme leaves | |
1 1/2 tsp | kosher salt, plus more | |
1/2 tsp | freshly ground white pepper, plus more | |
2 | large, ripe USA Pears | |
2 | fennel bulbs, tops trimmed reserving fronds | |
170 g | Gruyère cheese, grated | |
89 g | panko bread crumbs | |
2 tbsp | extra-virgin olive oil | |