Creamed Fennel Gratin1 1/2 pounds (about 2 large bulbs) fennel, stalks removed, halved lengthwise, and cut into 1/2-inch wide wedges
2 cups heavy cream
1 1/2 cups finely grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
1. Preheat the oven to 425°F (218°C).
2. In a bowl, toss together the fennel, cream, and 1 cup cheese. Season with salt and pepper. Transfer to a 3-quart baking dish. Cover the dish with foil and bake for 1 hour.
3. Uncover the baking dish and sprinkle with the remaining cheese. Continue baking, uncovered, until tender and the surface is well browned, about 30 minutes. Serve immediately.