Fennel and garlic gratin with Gruyere, Parmigiano-Reggiano and breadcrumbs

Step 1

Preheat oven to 425 degrees.

Step 2

Butter a large casserole or baking dish. Add fennel and jiggle the dish until the fennel has filled in each nook and cranny. Lightly season with salt and pepper.

Step 3

In a medium pot over medium-low heat, warm cream, a touch of salt and garlic together. Don't let boil.

Step 4

Turn to low heat and add half the cheeses to the garlic-cream mixture. Let melt and remove from heat immediately. Season with a touch of freshly ground nutmeg and a sprinkle of fennel pollen, if using.

Step 5

Pour cream sauce over fennel. Top with remaining cheeses. Add to oven and cook for 35 minutes or so, until fennel is fork tender.

Step 6

Remove from oven and add breadcrumb. You can then either broil the dish for 2 minutes or add back to oven for another 7 minutes or so.

Step 7

Remove from oven and let cool for 5 to 10 minutes. Finish with chopped fennel fronds and serve.