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.
- 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
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.