Name: Fennel Gratin With Walnut-Thyme Breadcrumbs
Cook time: 20 minutes
Total time: 1 hours
Yield: 4 Servings
Ingredients: 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise; 1 small onion, thinly sliced; 1 cup heavy cream; 4 tablespoons unsalted butter, cut into small pieces; 2 tablespoons thyme leaves, divided; Kosher salt, freshly ground pepper; 1½ cups very coarse fresh breadcrumbs; 1 cup walnuts, coarsely chopped; 2 tablespoons olive oil; 1 ounce finely grated Parmesan (about 1 cup)

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Alex Lau

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Recipe notes