Roast fennel & bread gratin recipe | Good Food

Name: Roast fennel & bread gratin recipe | Good Food
Total time: 55 min
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)

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Serve this roast fennel and sourdough gratin as a side dish alongside roast chicken, or with some salad leaves tossed in a mustardy dressing

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