Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce

• 1 garlic clove, peeled, flattened
• 4 1/2 tablespoons butter, cut into pieces
• 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds
• 1/4 cup oil-cured black olives, pitted, chopped
• 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
• 2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)
• 1 teaspoon dried marjoram
• 1/2 cup hot whole milk
• 6 oil-cured black olives, pitted, halved
• Tomato-Marjoram Sauce

1. Preheat oven to 375F.
2. Rub inside of 9x9x2-inch metal baking pan with garlic clove.
3. Rub pan with 1/2 tablespoon butter.
4. Cover bottom with 1/4 of potatoes, overlapping slightly.
5. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese.
6. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram.
7. Dot with 1 tablespoon butter.
8. Repeat layering two more times.
9. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter.
10. Pour milk over; arrange halved olives atop.
11. Sprinkle with salt and pepper.
12. Cover pan with foil.
13. Bake gratin until vegetables are almost tender, about 50 minutes.
14. Remove foil; sprinkle with remaining cheese.
15. Bake uncovered until potatoes are tender and golden, about 25 minutes longer.
16. (Can be made 2 hours ahead.
17. Let stand at room temperature.
18. Rewarm in 350F oven until heated through, about 20 minutes.)
19. Let gratin stand 15 minutes.
20. Serve with Tomato-Marjoram Sauce.

garlic, butter, potatoes, oilcured black olives, gorgonzola cheese, fennel bulbs, marjoram, milk, oilcured black olives, tomatomarjoram sauce

Taken from www.epicurious.com/recipes/food/views/potato-and-fennel-gratin-with-gorgonzola-olives-and-tomato-marjoram-sauce-104334 (may not work)