Preheat the oven to 400 degrees F. Trim the fennel tops and save any feathery fronds for later. Quarter each bulb lengthwise and cook the pieces in lightly salted boiling water for 4 to 5 minutes, until nearly tender when pierced with a tip of a sharp knife. Drain well and lay the fennel in a buttered gratin dish, then sprinkle any reserved fronds on top. Season with salt and pepper, pour on the cream, and sprinkle with the cheeses. Bake for 20 minutes.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 57mg||18 %|
|Sodium 308.6mg||11 %|
|Potassium 1009mg||27 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 11.1g|
|Protein 9.4g||13 %|
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Calories per serving: 246
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