Fennel Gratin

Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the middle of the oven for even cooking.
2. Prepare the fennel: Trim off the stalks and fronds of the fennel bulbs and discard any tough outer layers. Slice the bulbs thinly, about 1/4-inch thick. Rinse and pat dry with a clean kitchen towel.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and cook for about 5-7 minutes until it starts to soften. Stir occasionally to prevent sticking.
4. Transfer the fennel slices into a 9×9-inch baking dish. Spread them out evenly to cover the bottom of the dish.
5. In a mixing bowl, combine the heavy cream, grated Gruyère, Parmesan, salt, pepper, and thyme leaves. Stir well to mix the ingredients.
6. Pour the cheese and cream mixture over the fennel in the baking dish, ensuring all the fennel is coated. Use a spoon to spread the mixture if necessary.
7. Prepare the breadcrumb topping: In a small bowl, mix the breadcrumbs with the melted butter until well combined and crumbs are completely coated.
8. Sprinkle the buttered breadcrumbs evenly over the top of the fennel and cheese mixture.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the fennel is tender when pierced with a fork. If the topping browns too quickly, tent with aluminum foil loosely to prevent burning.
10. Allow the gratin to cool for a few minutes before serving. Garnish with additional fresh thyme if desired.