Ingredients

2 small bulbs Fennels 1 yellow Onion thinly sliced 2 tablespoons good Olive Oil 1 tablespoon unsalted butter 2 lb russet Potatoes 4 large potatoes 2 cups plus 2 tablespoons heavy Cream 2½ cups grated gruyere cheese 1/2 pound 1 teaspoon Kosher Salt ½ teaspoon freshly ground black pepper

Description

Preheat The Oven To 350 Degrees F. Butter The Inside Of A 10-by-15-by-2-inch (10-cup) Baking Dish. Remove The Stalks From The Fennel And Cut The Bulbs In Half Lengthwise. Remove The Cores And Thinly Slice The Bulbs Crosswise, Making Approximately 4 Cups O

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