- 1/2 tablespoon butter
- 2 heads fennel, thinly sliced
- 1 cup coarsely grated Parmesan
- 1 clove garlic, minced
- 1 tablespoon mustard
- 2 cups double cream
1. Preheat the oven to 175°C. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.
2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.