
Endive and Fennel Gratin
Servings: 6 You Will Need: 5 endives (about 2 pounds), halved, leaves separated 1 medium fennel bulb, thinly sliced 2 garlic cloves, thinly sliced ¼ cup (½ stick) unsalted butter, cut into pieces Kosher salt, freshly ground pepper ¾ cup heavy cream 2 ounces Parmesan, finely grated 2 ounces white cheddar, finely grated Instructions: Preheat