Fennel Gratin

This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream[ let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.]

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Ingredients
  • 1/2 tablespoon butter
  • 2 heads fennel, thinly sliced
  • 1 cup coarsely grated Parmesan
  • 1 clove garlic, minced
  • Kosher salt
  • 1 tablespoon mustard
  • 2 cups heavy cream
Directions

1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.

2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.


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