Ah, the humble gratin.
I've been making all sorts of variations on this theme, using the early summer produce that's emerging from the garden. Chard gratin, kale gratin, and in the above case, fennel gratin.
What's a gratin?
Well, it's kind of a French dish (pronounced GRAH-tahn) in this case involving fresh vegetables, a bit of half-and-half (or cream, if you have it), a little bit of shredded cheese, and a topping of buttered, seasoned bread crumbs. All this is layered into a buttered casserole dish, and then baked at 400 degrees until it is browned, crisp and bubbly.
It's a great side dish, although I have been known to make a small dish and eat it all for dinner. It's vegetables, right?
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