Fennel Gratin

Ingredients:

4 oz pancetta

2 tsp Caramelized Onion Avocado Oil

2 cups heavy cream

2 shallots, quartered lengthwise

4 garlic cloves, smashed

1 Tbl fresh thyme leaves, plus more for garnish

1 1/2 tsp kosher salt

1 tsp black pepper, plus more for garnish

3 large fennel bulbs, trimmed, cored, and cut lengthwise into 1-inch-thick wedges

Sourdough bread crumbs (recipe follows)

Directions:

Preheat oven to 350°F with one rack in center position and one rack positioned about 4 inches from the heat.

In a 10” black iron skillet heat to medium add 2 tsp Caramelized Onion Avocado Oil and add pancetta, brown until crispy and turn off the heat.

Bring cream, shallots, garlic, thyme, salt, and pepper to a simmer in a small saucepan over medium, stirring often. Reduce heat to medium-low; simmer, stirring often, until shallots and garlic are very soft, 15 to 20 minutes. Remove from heat, and let cool in pan 10 minutes.

Transfer cream mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until cream mixture is completely smooth, about 1 minute. Set aside.

Arrange fennel wedges, slightly overlapping, in the cast-iron skillet with the pancetta. Pour cream mixture evenly over fennel. Roast on center rack in preheated oven until fennel is tender and sauce is bubbling, 40 to 50 minutes.

Remove skillet from oven, and increase oven temperature to broil. Sprinkle sour dough breadcrumbs evenly over fennel. Broil on upper rack until top is browned, 1 to 4 minutes. Garnish with additional thyme leaves and black pepper. Let cool 5 minutes before serving.

Sour dough topping:

Ingredients:

1 cup, coarsely chopped sourdough breadcrumbs

3 Tbl Roasted Garlic Extra Virgin Olive Oil

1 oz Parmesan cheese, finely grated (about 2/3 cup)

Directions:

Add the ingredients into a bowl and combine.