I'm interested in making a fancied up version of this for a dinner party, with arranged sliced fennel and potatoes. Would it be best to braise the slices and then try to arrange them in a pan before broiling, sprinkling the cheese/zest topping over? Or is it better to arrange the raw slices in a pan, sprinkle with topping, pour over warm cream and bake like a traditional gratin?
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