Potato-Fennel Gratin

Name: Potato-Fennel Gratin
Ingredients: 2 small fennel bulbs; 1 yellow onion, thinly sliced; 2 tablespoons good olive oil; 1 tablespoon unsalted butter; 2 pounds russet potatoes (4 large potatoes); 2 cups plus 2 tablespoons heavy cream; 2 1/2 cups grated Gruyère cheese (1/2 pound); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

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Ingredients

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2 small fennel bulbs1 yellow onion, thinly sliced2 tablespoons good olive oil1 tablespoon unsalted butter2 pounds russet potatoes (4 large potatoes)2 cups plus 2 tablespoons heavy cream2 1/2 cups grated Gruyère cheese (1/2 pound)1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper

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Instructions

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Preheat the oven to 350 degrees F.Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.