Turn fennel into a star side dish with cheese and breadcrumbs.
Fennel is the most wonderfully versatile vegetable.
Cut the bulbs in quarters, then 1 to 2 inch pieces; discard the woody cores.
Elise Bauer
Grease a casserole dish or gratin pan with 1 tablespoon olive oil.
Drain well and toss with 1 tablespoon of olive oil.
Mix the parmesan, thyme, and bread crumbs, then mix half of that mixture with the fennel.
Elise Bauer
Add the fennel to the casserole in an even layer.
Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture.
Drizzle 1 to 2 tablespoons of olive oil over the top.
Elise Bauer
Cover the casserole and bake at 375F for 20 minutes.
Then remove the cover and bake until the cheese is well browned, about 15 more minutes.
Let the gratin rest for 5 minutes before serving.
Elise Bauer
Garnish with chopped fresh fennel fronds.
