FENNEL GRATIN

2 cups heavy cream

2 shallots, quartered lengthwise

4 garlic cloves, smashed

1 tablespoon fresh thyme leaves, plus more for garnish

1 1/2 teaspoons kosher salt

1 teaspoon black pepper, plus more for garnish

3 large fennel bulbs, trimmed, cored, and cut lengthwise into 1-inch-thick wedges

1 ounce Parmesan cheese, finely grated (about 2/3 cup)

Preheat oven to 350°F with one rack in center position and one rack positioned about 4 inches from the heat. Bring cream, shallots, garlic, thyme, salt, and pepper to a simmer in a small saucepan over medium, stirring often. Reduce heat to medium-low; simmer, stirring often, until shallots and garlic are very soft, 15 to 20 minutes. Remove from heat, and let cool in pan 10 minutes.

Transfer cream mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until cream mixture is completely smooth, about 1 minute. Set aside.

Arrange fennel wedges, slightly overlapping, in a large cast-iron skillet or broiler-safe 2-quart baking dish. Pour cream mixture evenly over fennel. Roast on center rack in preheated oven until fennel is tender and sauce is bubbling, 40 to 50 minutes.

Remove skillet from oven, and increase oven temperature to broil. Sprinkle Parmesan evenly over fennel. Broil on upper rack until top is browned, 1 to 4 minutes. Garnish with additional thyme leaves and black pepper. Let cool 5 minutes before serving.

Originally appeared in Food & Wine magazine, November 2023

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