Potato Fennel Gratin Recipe

Directions:

1. Preheat oven to 350 degrees.
2. Butter the inside of a 10x15x2-inch (10 cup) baking dish.
3. Remove the stalks from the fennel, cut the bulbs in half lengthwise. (I rinse the fennel well & shake to dry) Remove the cores and thinly slice the bulbs crosswise, making aproximately 4 cups of sliced fennel. Saute the fennel & onions in olive oil & butter on medium-low for 15 minutes, until tender.
4. Peel the potatoes, then thinly slice them. Mix the potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt & pepper. Add sauted fennel & onion and mix well.
5. Pour the potato mixture into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tbsp heavy cream & 1/2 cup Gruyere and sprinkle on top. Bake for 1 1/2 hours, until potatoes are tender and the top is brown & bubbly. Allow to set for 10 minutes and serve.