From Country Living, December/January 2011
2 large fennel bulbs, trimmed and halved lengthwise
2 cups whole milk
1 garlic clove
1 bay leaf
salt and fresh ground pepper
2-3 tbsp. butter, softened
2-3 tbsp grated Parmesan cheese
1/8 tsp. ground nutmeg
In a medium pot, Arrange fennel in a single layer. Add milk, garlic, bay leaf, and salt and pepper to taste. Partially cover pot and poach fennel over medium-low heat, turning occasionally, until tender, about 45 minutes.
Preheat broiler. Coat a medium gratin dish with 1 tbsp butter. Arrange fennel in dish, cut side up. Sprinkle with cheese, nutmeg, and pepper to taste. Dot with butter. Broil until golden brown, 10-12 minutes.