Heat oven to 425°F. Grease a 2 ½-3 quart casserole dish.
Clean fennel and cut off stalks. Reserve fronds for garnish. Cut in half lengthwise, then into ½ inch wedges.
To a large bowl, add fennel, cream, 1 cup parmesan, salt and pepper. Carefully toss to combine.
Place wedges into prepared casserole dish and pour any cream remaining in the bowl over the fennel. Add thyme sprigs and sprinkle with butter cubes. Cover with foil and bake for 60 minutes.
Uncover, sprinkle with remaining parmesan, and bake for about 30 minutes, or until fennel is tender.
Gently remove from the casserole dish, garnish with fennel fronds and serve.
Notes
Nutrition calculated using ½ cup cream and 1 Tablespoon butter.
It may be easier to use hands to toss and place fennel in the dish, even though it would be messier!
Leftover sauce is perfect used as a pasta sauce, and the fennel is also delicious served over pasta as well.