FrenchMedium · Hot
Provençal White Bean and Fennel Gratin
A rustic Provençal cassoulet reimagined as a weeknight gratin. Fennel caramelizes hard before meeting silky white beans; parmesan and breadcrumbs crown it into a bronzed crust.
Prep
15 min
Cook
35 min
Rest
2 min
Total
52 min
Method
Mise en Place
1
Trim fennel bulbs, reserving fronds. Slice bulbs into thin wedges, discarding tough core.
Caramelize the Fennel
3
Heat 45ml olive oil in a large cast iron skillet over high heat until shimmering.
Build the Base
5
Reduce heat to medium. Add remaining olive oil to the same skillet.
Assemble and Braise
8
Return fennel to the skillet. Add white beans and chicken broth. Stir gently to combine.
9
Simmer over medium-low heat for 10 minutes until liquid is nearly absorbed and beans are heated through. Season with remaining salt and black pepper.
Gratin
10
Mix grated parmesan with breadcrumbs. Scatter evenly over the bean and fennel mixture.
11
Place skillet under the broiler for 3-4 minutes until the topping is deeply golden and crisp. Watch it—the difference between done and burnt is thirty seconds.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -9
Calories
893
per serving
Calorie-dense · 893 kcalHigh in protein · 52gSource of fibre · 17gLow sugar · 5gLow saturated fat · 4g
Protein
52g
Carbs
133g
Fat
19g
Sat. fat
4g
Fiber
17g
Sugar
5g
Sodium
771mg
High ProteinVegetarian AdaptableMediterraneanDairy PresentHeart HealthyMuscle MaintenanceFiber RichDigestive SupportPlant ForwardBalanced MacrosOne Pan Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Runoff
0.07g P
White Beans drives 47% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
1
Sour
2
Bitter
2
Spicy
Textures
CrispyTenderSilkyCreamy
Aromas
EarthyHerbalNuttySmoky
Kitchen Equipment
Primary Tool
Cast Iron SkilletCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cast iron skillet reaches high heat during fennel caramelization. Do not add fennel until oil is visibly shimmering to ensure proper browning rather than steaming.
Broiler operation at end of recipe requires close monitoring. The gratin can transition from perfectly golden to burnt in under 30 seconds. Stay at the oven and watch through the window or keep door cracked.
High Risk Population
The gratin topping contains parmesan (dairy) and breadcrumbs (gluten). This dish is not suitable for individuals with milk allergies or celiac disease or gluten intolerance without appropriate substitutions.
Handling
Allow the cast iron skillet to cool before submerging in water for cleaning. Rapid temperature changes can cause thermal shock and damage the seasoning.
Storage
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days. Reheat thoroughly until internal temperature reaches 165°F before serving.
Cross Contamination
If preparing for allergen-sensitive individuals, use separate utensils and preparation surfaces. Clean the cast iron skillet thoroughly between uses to prevent allergen residue.
Pro Tips
Technique
Do not stir the fennel. I will say this once: you want hard browning, not gentle steaming. Four minutes of hands-off heat creates flavor that no amount of garlic or seasoning can fake. If you're stirring, you're losing.
Substitution
The chicken broth is a vehicle; the beans are the point. Vegetable broth works. Even water works if your parmesan is good enough to carry the umami. Do not substitute the browning step.
Equipment
A cast iron skillet is not optional here. The retained heat and even browning surface are doing work that no non-stick pan can replicate. If you only own one pan, it should be this one.
Presentation
Serve directly from the skillet. The gratin belongs on the table still sizzling, the breadcrumbs catching the light. Plating it quietly in the kitchen removes the drama.
From the chef
Fennel is a vegetable that needs to be bullied into submission. Most recipes coddle it into mushy submission. This gratin forces the fennel to caramelize hard — no stirring, no mercy — until it earns its place alongside the beans. The breadcrumbs and parmesan are not decoration; they are the final argument that restraint, done correctly, is more satisfying than excess.
TagsProvençAlFrench CassouletGratinWeeknight DinnerVegetarian AdaptableComfort FoodOne DishBeans
AllergensMilkWheat
Source: generated · June 10, 2026