50g (2oz) mature Cheddar or Parmesan (or vegetarian alternative), grated
25g (1oz) butter, melted
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. Mix crumb ingredients; season. Set aside.
Step 2
Cut fennel into quarters lengthways, removing any tough central core (no need to be too precise). Melt butter in a large frying pan over medium heat and fry fennel (in batches if needed) until golden and softening, about 10min. Arrange in a large ovenproof dish.
Step 3
To the empty pan, add cream and crème fraîche. Bring to boil and season well. Pour over fennel and top with crumb mixture.
Step 4
Cook gratin in oven for 35min until golden. Serve.
GET AHEAD Prepare to end of step 3 up to 1½hr ahead, but don’t add crumb. Cover and leave at room temperature. To serve, add crumb and complete recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
