Fennel Gratin With Crispy Bread Crumb Topping

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5 fennel bulbs (5 pounds), quartered

2 tablespoons unsalted butter

2 garlic cloves, minced

1 quart heavy cream

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

2 large eggs, lightly beaten

Freshly ground white pepper

1/2 cup fresh bread crumbs

2 tablespoons finely chopped flat-leaf parsley

1 tablespoon extra-virgin olive oil

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