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Julia Busuttil Nishimura’s fennel gratin

Name: Julia Busuttil Nishimura’s fennel gratin
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Salted butter, to grease; 2 large fennel bulbs; 250ml cream; 1 garlic clove, crushed with the side of a knife; Good pinch of freshly grated nutmeg; 3 strips of lemon peel; 50g parmesan; 80g gruyere; 70g breadcrumbs; Extra virgin olive oil, to drizzle

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Julia Busuttil Nishimura’s fennel gratin — Armelle Habib

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by Julia Busuttil Nishimura from Simple Pleasures (Plum, 2026)

Sep 17, 2026

“During the winter months, I simply cannot resist beautiful-looking fennel – those glossy white bulbs with bright green stems and flourishing fronds – and always end up with some in my basket. One of my favourite ways to cook fennel is in a gratin. First, the bulbs are boiled, then cooked with cream, garlic, lemon and other good things and finally topped with cheese and breadcrumbs. This is so comforting. Perfect as a side dish or as a main meal with a leafy salad and some crusty bread.” – Julia Busuttil Nishimura.

You’ll need a 23cm round baking dish or deep ovenproof saute pan for this recipe.

This is an edited extract from Simple Pleasures by Julia Busuttil Nishimura (Plum, RRP $44.99). Photography by Armelle Habib.

Salted butter, to grease
2 large fennel bulbs
1 cup (250ml) pure cream
1 garlic clove, crushed with the side of a knife
Good pinch of freshly grated nutmeg
3 strips of lemon peel
2/3 cup (50g) Parmigiano Reggiano or parmesan, grated
2/3 cup (80g) Gruyere, grated
1 cup (70g) fresh breadcrumbs
Extra virgin olive oil, to drizzle

Method

1.

Preheat oven to 220°C/200°C fan-forced. Grease a 23cm round baking dish or deep ovenproof saute pan with butter. Set aside.
2.

Boil the fennel bulbs in a large saucepan of boiling water for 8-9 minutes, until tender on the outside. Allow to cool briefly, then halve and cut into 1cm-thick slices, removing any woody core. Arrange the fennel snugly in a single layer in the dish or pan.
3.

Meanwhile, combine the cream, garlic, nutmeg and lemon peel in a bowl. Season with salt flakes and freshly ground black pepper and pour over the fennel. Turn the fennel once so the slices are well coated. Scatter the cheeses over the fennel, then top with the breadcrumbs. Drizzle with oil and bake for 35-40 minutes, until the fennel is tender and the top is golden. Check after 10-15 minutes; if the top is browning too quickly, cover with foil. Allow the gratin to sit for 5 minutes, then serve.