Bake This Dish: Fennel And Beet Gratin

• 1 1/2 pounds beets
• 1 cup fennel greens
• 1 cup sliced fennel bulb (2-4 mm thick)
• 1 cup grated Parmesan cheese
• 1 green garlic (garlic scape), chopped
• 2 tablespoons fresh thyme, chopped
• 1/3 cup fresh chives, chopped
• butter for greasing the baking dish
• 3 eggs
• 3/4 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper

1. Preheat oven at to 375 F.
2. Clean beets, and wrap each one in foil.
3. Roast for 60 minutes.
4. Unwrap foil, and let beets cool until cool enough to handle (30-60 minutes depending on size of beets and your heat tolerance).
5. Combine all your "herb mixture" ingredients and mix together.
6. Combine all the the "milk mixture" ingredients and whisk until the milk and eggs are well incorporated.
7. Slice beets thinly (2-4 mm), preferably on a mandoline.
8. Butter a 2-quart baking dish.
9. Layer the gratin in this order from bottom up:
10. Beets
11. Sliced fennel
12. Herb mix
13. Milk mix
14. Cheese
15. Fennel greens
16. Repeat two more times (3 layers total)
17. Bake for 30 minutes, remove foil, and bake for 10-15 minutes more.
18. Let stand briefly before serving.

beets, fennel greens, fennel bulb, parmesan cheese, green garlic, fresh thyme, fresh chives, butter, eggs, milk, salt, black pepper

Taken from www.foodrepublic.com/recipes/bake-this-dish-fennel-and-beet-gratin/ (may not work)