Fennel Gratin

Ingredients

• 3 quarts water
• 2 teaspoons kosher salt
• 2 pounds fennel bulbs – trimmed and cut into 1-inch wedges
• 5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cups Parmigiano-Reggiano cheese – finely grated
• 0.5 cups fresh breadcrumbs
• 0.25 teaspoons black pepper – freshly ground
• 0.125 teaspoons ground nutmeg

Instructions

1. Heat the oven to 400°F (200°C). Butter a 2-quart baking dish with 1 tablespoon of the unsalted butter.
2. Bring 3 quarts water and 1 teaspoon kosher salt to a boil in a large pot. Trim the fennel bulbs, removing stalks and any tough outer layers; halve lengthwise and cut into 1-inch wedges, keeping some core attached so pieces hold together.
3. Boil the fennel until just tender but not falling apart, 8–10 minutes. Drain well and pat dry to remove excess moisture.
4. Make the béchamel: In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in the flour and cook, whisking, until foamy and pale blond, 1–2 minutes. Gradually whisk in the milk and bring to a gentle simmer; cook, whisking often, until smooth and thick enough to coat the back of a spoon, 3–5 minutes. Season with 0.75 teaspoon kosher salt, the black pepper, and the nutmeg. Remove from heat.
5. Melt the remaining 1 tablespoon unsalted butter. In a bowl, toss the fresh breadcrumbs with the melted butter, 0.25 teaspoon kosher salt, and half of the Parmigiano-Reggiano (0.5 cup).
6. Spoon a thin layer of béchamel into the prepared dish. Arrange the fennel wedges evenly in the dish, then pour the remaining sauce over to coat. Sprinkle with the remaining Parmigiano-Reggiano, then top evenly with the buttery breadcrumbs.
7. Bake until bubbling at the edges and the top is golden brown, 20–25 minutes. Let stand 5 minutes before serving so the gratin sets slightly.