Instructions: Heat oven to 375 degrees. Trim fennel leaving 1-inch stalks. Quarter bulbs, remove center core. Cut crosswise into 1/4-inch slices. Place fennel in a saucepan, add 1/2 cup water, and cook over medium heat 10 minutes, until just tender. Drain fennel and sprinkle with salt and pepper.

Grease a shallow 2-quart baking dish with 1 teaspoon butter. Transfer fennel to dish, pressing down to form an even layer.

In a medium saucepan melt butter. Stir in bake mix; cook 2 minutes. Pour in cream. Bring to a boil; cook 5 minutes until slightly thickened. Add Gruyere cheese; stir until melted.

Pour sauce evenly over fennel. Sprinkle dish with Parmesan cheese. Cover with foil and bake 15 minute; uncover and bake 15 minutes more until golden brown and bubbly.

This recipe yields 6 servings.

Description: "The mild licorice taste of fennel goes beautifully with cheese."

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