Roast fennel & bread gratin recipe | Good Food

Ingredients

• 2 small fennel bulbs bases trimmed, bulbs cut lengthways into 1cm-thick wedges
• 2 tbsp olive oil
• 2 large thyme sprigs, leaves picked
• 2 thick slices sourdough
• 100ml milk
• 50ml white wine
• 20g parmesan or vegetarian alternative, grated, plus extra to serve
• 150g crème fraîche or double cream
• grating of nutmeg
• handful of mixed soft herbs roughly chopped (parsley and tarragon work well)