Fennel and Parmesan Gratin
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INGREDIENTS Medium fennel bulbs, washed and trimmed
1 cup potatoes, peeled and cut like fennel
2 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
1/2 cup homemade or canned chicken stock
Salt and fresh ground pepper, to tasteHeat the oven to 400 degrees. Cut each fennel bulb in half through its core; cut the halves in 2 to 3 wedges each.
Snuggle the wedges, cut side up, in a baking dish. Pour the stock into the dish, drizzle the oil over the wedges and season with salt and pepper. Cover the pan with foil and bake for 30 minutes. Uncover and sprinkle with Parmesan cheese. Bake uncovered until the fennel is tender and the cheese is browned, another 30 to 45 minutes.
Serves 4