Endive and Fennel Gratin
Ingredients
- 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
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