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Finocchio al Forno (Fennel Baked in Cream)

From Chef Gabrielle Hamilton of the Prune restaurant in New York City. A classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin. From: Saveur SERVES 6-8

1½ lbs fennel (~2 large bulbs), stalks removed, halved lengthwise, cut into ½" wedges
2 cups heavy cream
1½ cups finely grated Parmesan
Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter, cubed

Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter. Cover dish with foil; bake for 60 minutes.

Uncover baking dish; sprinkle with remaining Parmesan. Bake until fennel is tender, about 30 minutes.