Fennel Gratin

1 full head of fennel (including stems)

1/2 tsp coarse salt

3 1/2 oz Swiss cheese

5 oz Roquefort cheese

1 cup sour cream

1/2 tsp fennel seeds

black pepper

Remove the stems of the fennel and set aside. Thinly slice the fennel bulb and  cook in boiling, salted water for about 5 minutes until “al dente.” Drain and set aside. Preheat oven to 400 degrees. Grease a baking pan and spread the fennel out in it. Grate the Swiss cheese, crumble the Roquefort and mix the two cheeses with the sour cream. Add the fennel seeds and season the cheese mixture with pepper. Pour the cream and cheese mixture over the fennel and bake in the oven for 15  minutes. Chop the green fennel leaves and sprinkle over the dish before serving.