Fennel Baked in Cream
This fennel baked in cream is a gratin baked with Parmesan that's rich, cream, and easy to make by baking wedges of fennel in heavy cream. Simple, elegant, and surprisingly irresistible.
Ingredients
- 1 1/2 pounds (about 2 large bulbs) fennel, stalks removed, halved lengthwise, and cut into 1/2-inch (12-mm) wide wedges
- 2 cups heavy cream
- 1 1/2 cups finely grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 2 to 4 tablespoons unsalted butter, cut into small chunks
Instructions
- Preheat the oven to 425°F (218°C).
- In a bowl, toss together the fennel, cream, and 1 cup cheese. Season with salt and pepper.
- Transfer to a 3-quart baking dish and dot with as much or as little of the butter as you wish, depending on how rich a dish you prefer. (You can assemble the ingredients in the baking dish and refrigerate for up to 24 hours if you need to get the prep work done ahead of time.)
- Cover the dish with foil and bake for 1 hour.
- Uncover the baking dish and sprinkle with the remaining cheese. Continue baking, uncovered, until the fennel is tender and the surface is well browned, about 30 minutes. Serve immediately.
Notes
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Serving: 1portion | Calories: 660kcal | Carbohydrates: 17g | Protein: 18g | Fat: 60g | Saturated Fat: 37g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 735mg | Fiber: 5g | Sugar: 1g