Roasted Fennel Gratin

INGREDIENTS

• 3 or 4 fennel bulbs, sliced 1/4 inch thick lengthwise.  If bulls are large, cut out tough core before slicing. 

• Butter for baking dish

• Salt and Pepper to taste

• 3/4 cup cream

• 1/3 cup shredded Parmesan

• 2 teaspoons finely chopped fennel fronds

 Preheat the oven to 375 degrees F.

Cut the fennel tops where they meet the bulb and discard them, saving just a few fronds to chop finely. Check if the outer parts are damaged and discolored and if so remove them.  Cut the bulb vertically into slices of roughly 1/4 inch thick and wash them in cold water.

Lightly butter the bottom of a 9 by 12 by 2-inch glass baking dish. Arrange the fennel (single layer) in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the cream. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.