Baked Fennel au Gratin

Baked Fennel au Gratin

Two 1 pound fennel bulbs
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1 2/3 cups half and half, light cream, or milk
1/3 cup shredded Swiss or gruyere cheese
1 tablespoon grated Parmesan or Romano cheese
1 tablespoon fine dry bread crumbs

Trim the fennel stalks to within 1 inch of bulb, reserving some of the feathery leaves. Quarter bulbs, then slice crosswise 1/4 inch thick. (You should have 4 cups sliced fennel.) Place in a steamer basket over boiling water, cover, and steam for about 10 minutes, or till tender. Transfer to a 2 quart rectangular baking dish. Sprinkle with salt and pepper. Meanwhile, in a medium saucepan melt butter. Stir in flour and cook 1 minute. Add half-and-half, light cream, or milk all at once; cook and stir over medium heat till thickened and bubbly. Add Swiss or Gruyere cheese; stir till melted. Remove from heat. Pour sauce evenly over fennel in dish. In a small bowl stir together Parmesan or Romano cheese and bread crumbs; sprinkle over top. Cover and bake in a preheated 375 degrees F oven for 25-30 minutes, or till hot and bubbly. Garnish with reserved fennel leaves, if desired.