See the Recipe. Christopher Hirsheimer

Combining fennel and parmigiano-reggiano is popular in Italy and Provence.

Fennel Gratin Fennel Gratin
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Yield: serves 4


  • 2 bulbs fennel, trimmed and halved lengthwise
  • 2 tbsp. butter, cubed
  • 2 cloves garlic, peeled and halved
  • Coarse salt and freshly ground black pepper
  • 1 12 cups hot chicken stock
  • 2 tbsp. heavy cream
  • Freshly grated nutmeg
  • 14 cup freshly grated parmigiano-reggiano


  1. Preheat oven to 350°. Arrange fennel in a 10″ baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 ½ hours.
  2. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.