Fennel And Olive Gratin

• 2 large fresh fennel bulbs, cleaned and cut into 1- to 2-inch wedges
• 1/3 cup half and half
• 4 ounces mascarpone cheese
• 1/2 teaspoon ground fennel seed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups grated parmesan, divided
• 10 kalamata olives, halved

1. In a medium sauce pan, boil the fennel wedges in water for about 3 minutes. Drain and set aside.
2. In a small saucepan, bring the half and half to a simmer, add the mascarpone, ground fennel, salt, and pepper and heat until the mascarpone melts. Remove from heat and stir in 1/2 cup of the parmesan.
3. Arrange the fresh fennel in a smallish baking dish (8x8 or 10x10) and pour the warm mixture over top.
4. Dot with the olive halves and sprinkle another 1/2 cup of the parmesan on top. Cover and bake at 350F for about 45 minutes.
5. Raise the oven temp to 400F, sprinkle with that last 1/2 cup of parmesan, and bake, uncovered, another 15 minutes or so until you get a little browning on top. Serve nice and warm!

fresh fennel bulbs, mascarpone cheese, ground fennel, salt, black pepper, parmesan, olives

Taken from food52.com/recipes/17286-fennel-and-olive-gratin (may not work)