Finocchio al Forno (Fennel Baked in Cream)---Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Potato-Fennel Gratin - this is the best fall/winter side dish. Make it up to 2 days in advance and keep in the fridge - heat it in the oven before dinner. Make half of the recipe for just the two of you. I've even served this at brunch and with barbecue.
Ina Garten Potato, Fennel & Gruyère Gratin. You'll Need: potatoes, onion, fennel bulbs, olive oil, butter, heavy cream, Gruyere cheese, salt, and pepper. Carrisa Says - used one large fennel bulb instead of two small. Turned out wonderful! Hubby loved it! Definitely a keeper. Variation to try: nix fennel and add 50:50 potatoes and rutabega, and add 2 cloves of garlic.