Since I originally nominated the DOTQ, it was about high time I participated. And so, instead of making my usual roasted fennel with parm I made a fennel gratin.
By the by (and since I’m new to the DOTQ threads… are we just supposed to share recipe links here, or recipes we cooked, or?)
In any event, no recipe to share except I used 3/4 cup heavy cream seasoned with tarragon, s&p that I poured over the sliced fennel in a buttered pan, then topped with grated parm and breadcrumbs. Baked at 375 for roughly 45 minutes. Not exactly rocket surgery, but quite the success - at least according to our dinner guest.
TBH, I found it a bit on the rich side & might go with less cream next time around.
