Fennel Gratin Recipe

Ingredients

• 1/4 large loaf artisanal bread (about 5 ounces)
• 2 tablespoons unsalted butter
• 1 teaspoon garlic paste (see note)
• 1/2 teaspoon fennel pollen
• 1/4 teaspoon black pepper
• 3 tablespoons roughly chopped fennel fronds (optional)
• 4 or 5 large fennel bulbs (3 to 4 inches), or 6 to 8 small bulbs (2 to 3 inches), with some fronds attached
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 3/4 cup chicken stock, preferably homemade
• 1/4 cup good white wine
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 teaspoons garlic paste (see note)
• 2 1/2 cups whole milk
• 3 ounces cave-aged Gruyère cheese, grated
• 1/2 teaspoon kosher salt
• 2 ounces cave-aged Gruyère cheese, grated
• 2 ounces Parmigiano-Reggiano cheese, ground (see note) or finely chopped by hand