FENNEL GRATIN

Fennel Gratin image

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.

Provided by Food Network Kitchen

Time 1h15m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

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