Fennel and Potato Gratin

• 1/2 stick (1/4 cup) unsalted butter, cubed, plus extra for greasing the pan
• 2 1/2 pounds Yukon Gold potatoes, peeled and very thinly sliced
• 3 large bulbs fresh fennel, cored and thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
• Salt
• Freshly ground black pepper
• 1/2 cup heavy cream
• 1 cup milk
• 1/2 cup grated Parmesan cheese

1. Lightly grease a large gratin dish (about 14 x 11 x 2 inches) with butter.
2. Layer the bottom of the dish with half of the potatoes.
3. Layer half of the fennel slices on top.
4. Season with half of the flour, half of the thyme and rosemary, and salt and pepper to taste.
5. Dot with half of the butter cubes.
6. Repeat with the remaining potatoes, fennel, flour, thyme, rosemary, and butter, and season with salt and pepper to taste.
7. (You can make the dish several hours ahead of time.
8. Cover and refrigerate until ready to bake.)
9. Place a rack in the middle of the oven and preheat to 400 degrees F.
10. Pour the cream and milk on top of the gratin.
11. Bake, covered, for 30 minutes.
12. Tilt the dish and baste the milk and cream on top of the potatoes and fennel Sprinkle the cheese on top of the gratin.
13. Reduce the heat to 300 degrees F, leave uncovered, and bake for another 45 minutes to 1 hour, or until the potatoes and fennel are tender, the cheese melted, and almost all of the milk and cream have cooked into the vegetables.
14. Let rest about 5 minutes before serving hot.

unsalted butter, potatoes, fresh fennel, allpurpose, thyme, fresh rosemary, salt, freshly ground black pepper, heavy cream, milk, parmesan cheese

Taken from www.cookstr.com/recipes/fennel-and-potato-gratin (may not work)