Potato-Fennel Gratin

2                             Fennel bulbs
1                             Yellow onion
2 tbsp                    Olive oil
1 tbsp                    Butter
2 lbs.                      Russet potatoes
2 cups + 2 tbsp     Heavy cream
2 ½ cups               Grated Gruyère or Swiss  cheese (1/2 lb)
1 tsp                      Salt
1/2 tsp                   Pepper
                               Dash of cayenne

Heat oven to 350 deg. F. Butter a 10x15x2” baking dish. Prepare fennel: cut stalks, halve lengthwise, remove cores, and thinly slice crosswise. Sauté fennel and onions in oil/butter for 15 mins. on med-low.

Peel potatoes and thinly slice by hand. In a large bowl, mix potatoes with 2 cups cream, 2 cups cheese, salt, pepper and cayenne. Add sautéed fennel/onions.

Pour into dish. Press down, Combine 2 tbsp of cream and 1/2 cup cheese and sprinkle on top. Bake 1 ½ hours until potatoes are tender and top is browned. Allow to sit 10 mins. Can be cooked the day before and just reheated at 350 for about 30 min.

Submitted By: Cathie Allen