Clean the fennel, cover and put the greens aside. Cut the tubers into 0.5 cm thick slices on the slicer and cook in salted boiling water for 5 minutes. Then drain, quench and drain.
Wash, halve and core the pears. Then cut into 1 cm thick wedges and mix immediately with the lemon juice.
Grease a baking dish.
Separate the eggs, beat the egg whites with salt until stiff. Mix the egg yolk, quark and Gorgonzola, season with salt and pepper, fold in the egg white.
Mix half of the egg mixture with the fennel and pour into the tin. Spread the pears over it and spread the rest of the egg mixture over it. Preheat the oven to 200 °. Bake on the 2nd rack from the bottom for 30 minutes.
Chop the fennel greens and sprinkle over the gratin. Mashed potatoes tastes good with it.
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