Fennel Baked In Cream (Finocchio al Forno)

Heat oven to 425°. In a bowl, toss together fennel, milk, and 1 cup Parmigiano Reggiano; Season with salt, pepper and nutmeg. Transfer to a 3 quart baking dish; dot with butter. Cover dish with foil; bake for 1 hour.
Uncover baking dish; sprinkle with remaining Parmigiano Reggiano. Bake until fennel is tender, about 30 minutes.