Gratin de Fenouil

Ingredients

• 4fennel bulbs — trimmed and sliced
• 200 mlheavy cream
• 80 gGruyère or Parmesan — grated
• 2 tbspbutter
• to tastefine salt and black pepper

Method

1. Preheat your oven to 180°C (350°F). Begin by trimming the stalks and fronds from 4 fennel bulbs, then slice each bulb in half lengthwise. Cut each half into thin wedges, about 1 cm thick, ensuring even slices for uniform cooking. This will help the fennel cook evenly and absorb the flavors well.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the fennel slices to the skillet, arranging them in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the fennel begins to soften and take on a light golden color. This step builds flavor and ensures the fennel is tender before baking.
3. While the fennel is cooking, grate 80 g of Gruyère or Parmesan cheese. The cheese will add a rich, savory flavor and help create a golden crust on the gratin. Set the grated cheese aside for later use.
4. Once the fennel is softened, transfer it to a medium-sized baking dish, spreading it out evenly. Pour 200 ml of heavy cream over the fennel, ensuring it is well distributed. The cream will meld with the fennel as it bakes, creating a luscious, creamy texture.
5. Sprinkle the grated cheese evenly over the top of the fennel and cream. Season with fine salt and black pepper to taste, keeping in mind the cheese is already salty. The cheese will melt and form a crisp, golden crust as it bakes.
6. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is bubbling and golden brown. The fennel should be tender and the cream thickened, with a fragrant aroma filling your kitchen.
7. Remove the gratin from the oven and let it rest for a few minutes before serving. Taste and adjust the seasoning if necessary. Serve the Gratin de Fenouil while the contrast of the creamy interior and crisp, cheesy top is still distinct, inviting everyone to the table with its comforting aroma.