By jamie
![Fennel gratin](https://img.jamieoliver.workers.dev/images/cq7w2e71/production/fd4209318b65a45cb3913fe3cb4adc98d95f1262-958x1280.jpg/128491126?rect=0,2,958,1277&w=544&h=725&fm=webp&q=80&fit=crop&auto=format)
Ingredients
2 large bulbs of fennel
1 bulb of garlic
olive oil
50g cheese (I like a mixture of Cheddar, Lancashire and blue)
250ml single cream
Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here.
GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.
Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight.
TO SERVE Preheat the oven to 190°C/375°F/gas 5. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.