Fennel Gratin

2 medium bulbs fennel, cut into ⅔-inch wedges (5½ cups)

1 tablespoon olive oil

½ teaspoon fresh thyme leaves

½ teaspoon kosher salt

Pinch of freshly ground black pepper

⅔ cup shredded Gruyere cheese (about 1½ ounces)

2 tablespoons grated Parmesan cheese

Heat the oven to 425 degrees.

Cut off and discard the fennel fronds. Cut the bulb in half lengthwise and place it flat side down, then cut into thin wedges. By incorporating the core into your slices, you’ll keep the pieces together. Fennel has a lovely shape; show it off.

Place the fennel in a 9-by-13-inch gratin dish, a 9-inch pie plate or an 8-inch square baking dish. Toss with the olive oil, thyme, salt and pepper. Cover with aluminum foil, and cook until the fennel has softened, 15-20 minutes.

Remove the foil, return to the oven, and cook until the edges are golden brown and crisp, another 15 minutes.

Remove the baking dish from the oven, and preheat the broiler. Sprinkle fennel with the cheeses, and cook until the cheeses have melted and are bubbling, 3-5 minutes. Serve warm.

Serves four.

“You Can Trust a Skinny Cook” by Allison Fishman (2011 John Wiley & Sons)