Fennel Gratin

INGREDIENTS

1/4

large loaf artisanal bread (about 5 ounces)

2 tbsp

unsalted butter

1 tsp

garlic paste (see note)

1/2 tsp

fennel pollen

1/4 tsp

black pepper

3 tbsp

roughly chopped fennel fronds (optional)

or 5 large fennel bulbs (3 to 4 inches), or 6 to 8 small bulbs (2 to 3 inches), with some fronds attached

1 tbsp

kosher salt

1 tsp

black pepper

2 tbsp

extra-virgin olive oil

4 tbsp

unsalted butter

3/4 cup

chicken stock, preferably homemade

1/4 cup

good white wine

3 tbsp

unsalted butter

3 tbsp

all-purpose flour

2 tsp

garlic paste (see note)

2 1/2 cups

whole milk

3 oz

cave-aged Gruyère cheese, grated

1/2 tsp

kosher salt

1/4 tsp

black pepper

2 oz

cave-aged Gruyère cheese, grated

2 oz

Parmigiano-Reggiano cheese, ground (see note) or finely chopped by hand