Crispy Creamy Fennel Gratin Recipe
- 2 fennel bulbs, sliced finely by hand, a mandoline, or a food processor (about 1 1/2 quarts sliced fennel)
- 1 cup heavy cream
- 2 tablespoons water
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs, preferably fresh
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon olive oil
- Adjust an oven rack to the middle position and preheat the oven to 400u0b0F. In large skillet combine fennel, cream, and water. Season with salt and pepper. In a large bowl, mix together the breadcrumbs, Pecorino Romano, parsley, olive oil, and salt and pepper to taste.
- Bring the fennel mixture to a simmer over high heat, stirring frequently, then transfer to a 2-quart oval casserole dish. Top the fennel with the breadcrumb mixture and place on a foil-lined rimmed baking sheet. Bake until the topping is golden and crisp, about 30 minutes. Serve immediately.
fennel bulbs, heavy cream, water, kosher salt, breadcrumbs, romano cheese, flatleaf, olive oil
Taken from www.seriouseats.com/recipes/2012/09/crispy-creamy-fennel-gratin-recipe.html (may not work)