Fennel Gratin

Ingredients

• 2 pounds fennel bulbs with fronds), 3-4 bulbs
• 6 servings salt 
• 3 tablespoons olive oil extra virgin 
• 2 ounces parmesan cheese grated
• 0.5 cup bread crumbs plain (herbed or )
• 2 teaspoons thyme leaves fresh
• 2 ounces mozzarella cheese shredded
• 6 servings fennel fronds chopped for garnish

Equipment

• frying pan
• oven
• pot
• casserole dish

Directions

1. Prep and cut the fennel:
2. Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths.
3. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.
4. Preheat oven, prep pan: Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375°F.
5. Boil the fennel: Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender.
6. Drain well and toss with a tablespoon of olive oil.
7. Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel.
8. Add the fennel to the casserole in an even layer.
9. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture.
10. Drizzle 1-2 tablespoons of olive oil over the top.
11. Bake: Cover the casserole and bake at 375°F for 20 minutes. Then remove the cover and bake until the cheese is well browned, about 15 more minutes.
12. Let the gratin rest for 5 minutes before serving.
13. Garnish with chopped fresh fennel fronds.