Fennel Gratin

Dad has been experimenting with fennel, and I have to say that it's really an unsung hero of the vegetable world. It's like having a non-eye-watering onion and celery rolled up into one vegetable. Here is my favorite recipe that my dad has come up with so far.

Fennel Gratin

Ingredients

Fennel
Olive oil
Garlic
Onions
Water or chicken stock
Cream
Bread crumbs
Gruyere and/or parmesan cheese
Pancetta (optional)
Pine nuts (optional)
Parsley or basil or whatever

Procedure 

1. Slice the fennel into quarter inch slices, then saute in olive oil with garlic and onion. Pour in water or chicken stock, then put the lid on and let it steam.
2. For the bread crumbs, take a piece of dried bread, parsley, and the cheese and process them in a food processor until the mixture is crumbly--but not too small.
3. Put in baking dish mixed with a little cream and the pancetta or pine nuts if desired, and cover with bread crumbs. Sprinkle with gruyere and/or parmesan cheese.
4. Bake at 375 degrees until crispy brown and delicious.