Fennel gratin

1 kg fennel

3 garlic cloves

3 table spoons olive oil

thyme branch

3 dl double cream

salt and pepper

50 g butter

3 dl flour

2 table spoons sugar

1 dl grated parmesan

100 g cherry tomatoes

Heat up the oven to 220 degrees Celsius. Cut the stem off the fennel and slice in 0,5 cm thick slices. Place in an oven tray. Peel and coarsely cut the garlic and add to the tray together with the thyme. Drizzle olive oil over. Salt and pepper. Pour the cream over. Make a crumble of the butter, flour and sugar. Add the grated parmesan. Put the crumble over the fennel. Bake in the oven for 30 minutes. Add the cherry tomatoes to the gratin and cook for another 10-15 minutes. Serve with a goat cheese salad.