Potato-Fennel Gratin

Ingredients

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tbsp heavy cream
2 1/2 cups grated Gruyere cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Instructions

Preheat oven to 350 degrees

1. Butter the inside of a 10×15×2 baking dish

2. Remove stems from fennel and cut bulbs in half lengthwise.

3. Remove cores and thinly slice the cores crosswise. Making approximately four cups of sliced fennel. Saute the onions and fennel in the olive oil and butter over medium-low heat for 15 minutes, until tender.

4. Peel the potatoes, then thinly sliced then by hand or with a mandolin.

5. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyere, salt, and pepper.

6. Add the sauteed fennel and onion and mix well.

7. Pour the potatoes in the baking dish. Press down to smooth the potatoes.

8. Combine the remaining 2 tbsp of cream and 1/2 cup gruyere and sprinkle on the top.

9. Bake for 1 1/2 hours until the potatoes are very tender and the top is browned and bubbly.

10. Allow to set for 10 min and serve