Fennel Gratin: 1 fennel bulb, cleaned, trimmed and sliced thick, 3 tablespoons butter, 2 oz crumbled Gorgonzola cheese and 3 tablespoons freshly grated Parmesan cheese.
Preheat oven to 350*. Bring a medium pot of salted water to boil. Add fennel and cook until tender, about 5 minutes. Drain fennel and place in small baking dish. Top evenly with the butter and Gorgonzola. Sprinkle with Parmesan cheese and bake for 25-30 minutes.
How to clean fennel:
Cut off and throw away stalks. Trim the bottom of the bulb and cut off any brown layers from the outside of the bulb. Cut the fennel in half, rinse under running water then slice thin.