This is a nice side if you have a little time. The fresh fennel really mellows out with the roasting, and the kalamatas and parmesan give the casserole a little oomph! —inpatskitchen
Test Kitchen Notes
Inpatskitchen has created a delicious and comforting gratin with this dish. The roasted fennel is soft yet not mushy, and becomes gently sweet. The parmesan and olives add needed layers of saltiness and umami. My cheese sauce was a bit clumpy, so my dish was not the belle of the ball, but that didn't stop me from polishing off two portions in one sitting! —hardlikearmour
4 side servings
large fresh fennel bulbs, cleaned and cut into 1- to 2-inch wedges
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!