Potato Fennel Gratin

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tbsp (30 ml) good olive oil
• 1 tbsp (15 ml) unsalted butter
• 2 lbs (.9 kg). russet potatoes (2 large potatoes/lb.)
• 2 cups (475 ml) plus 2 tbsp (30 ml) heavy cream
• 2-1/2 cups (600 ml) grated Gruyere cheese (1/2 lb (.2 kg).)
• 1 tsp (5 ml) kosher salt
• 1/2 tsp (2 ml) freshly ground black pepper

1. Preheat the oven to 350 degrees (175 C.).
2. Butter the inside of a 10 x 15 x 2 inch baking dish.
3. Remove the stalks from the fennel and cut the bulbs in half lengthwise.
4. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups (950 ml) of sliced fennel.
5. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
6. Peel the potatoes, then thinly slice them by hand or with a mandoline.
7. Mix the sliced potatoes in a large bowl with 2 cups (475 ml) of cream, 2 cups (475 ml) of Gruyere, salt, and pepper.
8. Add the sauteed fennel and onion and mix well.
9. Pour the potatoes into the baking dish and press down to smooth.
10. Combine the remaining 2 tbsp (30 ml) cream and 1/2 cup (125 ml) Gruyere and sprinkle on the top.
11. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly.
12. Allow to set for 10 minutes before serving.

fennel bulbs, yellow onion, olive oil, butter, heavy cream, gruyere cheese, kosher salt, ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/00197D (may not work)