Ingredients:
- 1 fennel bulb, saving fronds for garnish
- 8 baking potatoes, peeled
- 2 cups gruyere, grated
- 4 cups half and half cream
- 4 tablespoons butter
- salt and pepper to taste
directions
- Preheat oven to 375°. Slice the bottom 1/2" off of the fennel bulb, saving the fronds for garnish. Wash the fennel bulb and then thinly slice using a mandoline, or slicing blade on a food processor. Set aside the fennel and then slice the potatoes in the same manner. Butter the bottom and sides of an 8"x15" casserole dish. Cover the bottom with a layer of overlapping potato slices, neatly as possible. Sprinkle with salt and pepper, a handful of the fennel, 1 tablespoon of butter broken up into small pieces and 1/4 cup of the cheese. Repeat 2 more times. Finish with one more layer of potatoes and top with the remaining cheese. Pour the cream on top. Tear the fronds into small pieces and sprinkle on top to garnish. Bake uncovered for 1 hour 20 minutes. The top should be nicely browned and crispy. Let sit 10 minutes before serving.
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