Fennel Gratin

origin unknown

adapted by Sue Hemmy and Kathy Lindenbaum

serves 12

6 small fennel bulbs, outer leaves removed, split lengthwise and thinly sliced (like slicing potatoes for scalloped potatoes)

3 medium leeks, trimmed to white part and cut lengthwise into julienne strips

1/4 cup butter

1/4 cup olive oil

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme

salt and pepper

1 1/2 cups heavy cream (plus extra if needed)

1 cup chicken stock

1 bay leaf

1 tablespoon peppercorns

1 tablespoon fennel seeds

1/2 cup good quality Parmesan cheese, well shredded

Preheat oven to 400 degrees. Oil a 9 by 12 or 10 by 13-inch baking dish.

Working in small batches, saute sliced fennel and leeks in a small amount of butter and olive oil mixture until just translucent, about 5 minutes per batch, adding butter and oil as needed for each batch. Transfer finished batches to the baking dish until sautéeing is finished. Sprinkle the sautéed mixture with parsley, thyme, salt and pepper to taste.

Meanwhile, steep the cream, chicken stock, bay leaf, peppercorns and fennel seeds together for 20 minutes, simmering. Strain the finished cream/stock mixture over the fennel and leek mixture to barely cover. Add more cream if necessary to cover.

Bake for 45 minutes to 1 hour until the cream has bubbled up around the edges and the top is browned. At the end, sprinkle with the Parmesan cheese and broil until the top is "au gratin."

This dish is wonderfully rich and goes with almost any main course, especially game and steak.