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Keith McNally's Fennel Gratin

Keith McNally's Fennel Gratin

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  • 2 pounds fennel bulbs (about 3 large), trimmed, coarsely chopped (about 8 cups)
  • Kosher salt and freshly ground black pepper
  • 1 1/4 cups finely grated Parmesan

Recipe Preparation

  • Preheat oven to 350°. Combine fennel and olive oil in a 13x9x2" baking dish. Season with salt and pepper and toss to coat. Cover with foil.

  • Bake until beginning to soften, 30–50 minutes. Increase heat to 450°. Uncover, top with Parmesan, and bake until fennel is tender and cheese is golden brown, 20–25 minutes. Serve with baguette to soak up juices.

Reviews Section

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