Potato-Fennel Gratin

• 2 medium bulbs fennel
• 3 lbs (1.5 kg) Yukon gold potatoes
• 1 large onion
• 2 tsp (10 mL) minced garlic
• Salt, freshly ground black pepper and nutmeg to taste
• 1 cup (250 mL) boiling vegetable or chicken stock
• 2 tbsp (25 mL) butter
• 1 1/2 cups (375 mL) shredded Swiss Gruyere cheese
• 1/3 cup (75 mL) freshly grated Parmesan cheese
• 2 tbsp (25 mL) chopped parsley

1. 1. Preheat oven to 350u0b0F (180u0b0C).
2. 2. Trim tops of fennel; cut into quarters and thinly slice. Peel potatoes and cut into very thin slices. Cut onion in half lengthwise and thinly slice. Layer fennel, potatoes, onion and garlic in buttered 13 x 9-inch (3-L) baking dish, seasoning layers with salt, pepper and nutmeg. Pour boiling stock over vegetables. Dot with butter.
3. 3. Cover with foil and bake for 45 minutes or until vegetables are just tender. (If making ahead, cool, cover and refrigerate for up to 1 day). Combine Gruyere, Parmesan and parsley in a bowl. Sprinkle over top of potato mixture. Bake, uncovered, for 40 to 50 minutes or until golden.

fennel, gold potatoes, onion, garlic, salt, boiling vegetable, butter, gruyere cheese, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/member/views/potato-fennel-gratin-50087157 (may not work)