If there was ever a dish that makes you feel like you’re getting a big, chesty hug from your favorite aunt, this is it. This gratin isn’t too heavy but it’s perfectly substantial, and can be paired equally well with lamb, salmon, or eggs for brunch. Fennel is one of the most overlooked perennial veggies out there, and I’m not quite sure why. It has a delicate anise flavor and is excellent raw in salad, roasted with root vegetables and garlic, or baked with potatoes and enveloped in a light béchamel wine sauce and Gruyère.
Polyvoracious 