4 - 6 Portions
2 fennel bulbs, thinly sliced lengthwise
1 leek, white and light green parts thinly sliced
1 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
1 tbsp dried thyme, divided
1 cup breadcrumbs
1 cup finely grated Parmigiano Reggiano - or other hard grating cheese
Kosher salt, freshly ground pepper
Chopped fennel fronds for serving
Heat to 400°.
Add fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine.
In an 8x8" baking dish; bake until the fennel is tender and cream is bubbling, about 40 minutes. Use tongs to toss fennel half way through to eliminate burnt ends.
Meanwhile, mix breadcrumbs with Parmigiano Reggiano and cracked black pepper.
After 40 minutes sprinkle the mixture on top. Return to the oven and bake an additional 15 minutes or until the breadcrumbs are golden brown.
Scatter fresh fennel fronds on top and serve.