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: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
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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. 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. 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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