Ingredients

1 1⁄2 lbs. fennel (about 2 large bulbs), stalks removed,

halved lengthwise, and cut into 1⁄2" wedges

2 cups heavy cream

1 1⁄2 cups finely grated Parmesan

Kosher salt and freshly ground black pepper,

to taste

4 tbsp. unsalted butter, cubed

Preparation

  1. Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter. Cover dish with foil; bake for 60 minutes. 

  2. Uncover baking dish; sprinkle with remaining Parmesan. Bake until fennel is tender, about 30 minutes.