Fennel Gratin

From the Balthazar cookbook

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  fennel bulbs, outer layer removed, cut into 1/4 inch slices
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground white pepper
• 1⁄2 cup heavy cream
• 1⁄2 cup  grated gruyere cheese

Directions

1. Preheat oven to 350°F.
2. Bring a pot of salted water to a boil and blanch the fennel for 5 minutes. Drain and toss with the salt and pepper, and spread in a buttered 6x10 inch gratin or casserole dish.
3. Pour in the cream, toss to coat, and then settle the fennel into an even layer. Cover the dish with foil and bake for 30 minutes.
4. Remove the foil, sprinkle the grated cheese over the to and place under the broiler until the cheese browns to a crisp coating, about 3 minutes.