Cheesy Fennel

Preheat oven to 450 degrees. Butter a 13x9-inch baking dish. Trim off green stalks of the fennel down to the rounded bulb. Pare away any bruises with a vegetable peeler. Slice of a thin layer from the root end. Cut bulbs lengthwise through the core into 1/4-inch-thick slices.

In a large pot, bring 2 qts. water to a boil. Add fennel and 1 tsp. salt. Reduce the heat and simmer uncovered, until the fennel is crisp-tender, 8-10 minutes. Drain well and pat dry. Arrange fennel slices in a single layer in the baking dish. Dot with butter and sprinkle with salt and pepper to taste. Top with cheese. Bake 10 minutes. Serve.