gabrielle hamilton's fennel baked in cream (finocchio al forno)

1 1/2 lbs fennel
about 2 large bulbs, stalks removed, halved lengthwise, then cut into 1/2-inch wedges
2 cups heavy cream
1 cup parmesan
finely grated
kosher salt
black pepper
4 tbsp unsalted butter
1/2 cups parmesan
finely grated
This is a decadent and delicious way to enjoy fennel. Because fennel is the primary seasoning in pepperoni, our home smelled like pepperoni while it baked. This can be served as a side, or even as main course if paired with a simple salad.

We usually make this dish around the time we make make GQ's sazerac-cured salmon so that we can make full use of all the fennel pieces.
Preheat the oven to 425°F.
Toss the fennel, cream, and 1 cup of Parmesan in a mixing bowl. Season with salt and pepper to taste.
Transfer to a baking dish. Dot with butter. Cover the baking dish in foil and bake for 60 minutes.
Uncover the baking dish then sprinkle on the remaining Parmesan. Bake until the fennel is tender, about 30 minutes.
source: Gabrielle Hamilton