People often dont know what to do with fennel.
Prep your fennel and leeks
Fennel tastes very different from cabbage, but grows quite similarly.
It has a core and that core has got to go.
If your fennel came with stalks and fronds, cut those off and use them elsewhere.
(A lot of markets cut them off for you, selling just the bulbs.)
you’re free to also use a mandolin for this, but not on the thinest setting.
Layer the fennel slices in a baking dish.
take a stab at get them as close to each other as it’s possible for you to.
Next, cut off the greenest part of the leek, leaving the white and pale green portion.
Now slice the leek in half and wash it well.
The layers of leeks tend to hide a lot of dirt.
Once its clean, slice into long pieces, three to four inches long, and 12 inch wide.
Break apart the leek and layer it on top of the fennel.
Ensure the cheese is melted and fully incorporated.
Once at a simmer, pour the mixture over the fennel and leeks.
Pulse the processor rather than let it run so it doesnt make a homogenous dust.
Layer the slices in an oven safe pan as closely as possible.
Stir with a whisk until smooth.
Add stock, stir, and bring to a simmer.
Pour the mixture over the fennel and leeks.
Cover pan with tin foil and bake at 400F for 30 minutes.
While baking, prepare the breadcrumbs by using a food processor to grind stale bread.
Pulse the processor so you get irregular sized crumbs.
Toss the breadcrumbs with the olive oil and the rest of the salt and pepper.
After 30 minutes, take the tin foil off and evenly top the gratin with the breadcrumbs.
Once the breadcrumbs are golden brown, remove the gratin from the oven.
