Pear-fennel gratin with thyme and gruyere

Ingredients

• 1/2 cup (125 mL) 2% milk
• 2 tsp (10 mL) dry sherry (optional)
• 4 tsp (20 mL) chopped fresh thyme leaves, divided
• 1/2 tsp (2 mL) each salt and freshly ground pepper
• 2 large pears (380 g), peeled (Bosc, Anjou, Bartlett)
• 2 fennel bulbs (735 g), tops trimmed, reserving fronds
• 3/4 cup (180 mL) grated Gruyere Cheese
• 1/2 cup (125 mL) plain panko breadcrumbs
• 1 tbsp (15 mL) extra virgin olive oil

Instructions

1. Preheat oven to 375⁰F (190⁰C). In small bowl combine milk, sherry (if using), 2 tsp (10 mL) thyme, salt and pepper.
2. Using a mandolin or chef’s knife, cut the pears lengthwise into thick planks, removing the seeds, core and stem from the centre slices. Slice the fennel bulb lengthwise as thinly as possible.
3. Spray 2 L casserole dish with cooking spray. Layer half of the pears and half of the fennel. Drizzle with half of the milk mixture and sprinkle with half of the cheese. Repeat with remaining pears, fennel, milk mixture and cheese to create another layer. Cover with foil and bake until the pears and fennel are tender when pierced with a fork 45 to 50 minutes.
4. Meanwhile, in small bowl, combine panko with remaining 2 tsp (10 mL) thyme and 1 tbsp (15 mL) coarsely chopped fennel fonds and olive oil.
5. Remove foil, sprinkle topping over the gratin. Continue baking until the topping is evenly browned and pears and fennel are very tender, about 15 to 20 minutes. Let rest for 5 to 10 minutes, then serve hot.

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