Baked Fennel Au Gratin


Two 1 pound fennel bulbs 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons margarine or butter 3 tablespoons all-purpose flour 1 2/3 cups half and half, light cream, or milk 1/3 cup shredded Swiss or gruyere cheese   1 tablespoon grated Parmesan or romano cheese   1 tablespoon fine dry bread crumbs


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