New Year's Eve Gratin

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 small fennel bulbs, trimmed, cored, halved and thinly sliced
• 1 large onion, thinly sliced
• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 8 ounces gruyere cheese, shredded
• salt
• pepper
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons flat leaf parsley, chopped
• 14 cup parmesan cheese, grated

1. Preheat oven to 350F.
2. Heat oil and butter in a large skillet over medium heat.
3. Add fennel and onion and cook until softened, about 10 minutes.
4. Let cool.
5. Combine potatoes, cream and Gruyere in a large bowl.
6. Season with salt and pepper.
7. Add fennel mixture.
8. Stir in tarragon and parsley.
9. Place in a lightly greased 11"x7" baking dish.
10. Sprinkle with Parmesan and cover with parchment paper.
11. Bake for 1 hour.
12. Uncover and bake until potatoes are cooked through and top is golden brown, about 20 minutes more.

extravirgin olive oil, butter, fennel bulbs, onion, russet potatoes, heavy cream, gruyere cheese, salt, pepper, fresh tarragon, flat leaf parsley, parmesan cheese

Taken from www.food.com/recipe/new-years-eve-gratin-479474 (may not work)