Pear-Fennel Gratin with Thyme and Gruyère

A gratin is the ultimate winter comfort dish, and it isn’t just for potatoes. Pears mixed with just about any vegetable can be baked in a blanket of creamy sauce and crunchy toppings. This combination of perfumed pears and fennel makes an ideal sidekick to a roast chicken, pan-seared salmon fillets, and other fish. Any variety of large pears will do in this recipe—juicier pears, like Anjous, will create a looser sauce in the pan, while Boscs offer a firmer and less sweet result. The splash of dry sherry gives an aromatic twist, but it is an optional addition.

Featuring USA Pears