Got to have one cheesy, crunchy gratin for the Thanksgiving table. This recipe is adapted from The Barefoot Contessa by Ina Garten.
| 3-4 med | fennel bulbs |
| ½ c | chicken stock |
| ½ c | dry white wine |
| ¼ c | heavy cream |
| kosher salt and fresh-cracked black pepper | |
| 2 T | unsalted butter, diced |
Remove the stalks and outer layer from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2-4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer (in a cocotte or other baking dish). Pour the stock, wine and cream over the fennel, then sprinkle with 2 teaspoons salt and ¾-teaspoon pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes at 350ºF until the fennel is tender. Remove from the oven and raise the oven temperature to 425ºF.
Crunchy Topping
| 3 T | unsalted butter, melted |
| ¾ c | gluten-free panko (Japanese bread crumbs) |
| 1 c | freshly grated Grana Padano cheese |
| 1 T | minced parsley |
| 1½ t | grated lemon zest |
Make the topping while the gratin is baking. Combine all the topping ingredients along with salt and pepper to taste and drizzle over the top of the gratin. Return to the oven and bake, uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
Serve 4-6.