Potato-Fennel Gratin

2 medium fennel bulbs
1 tablespoon olive oil
1 tablespoon butter
1 large onion, sliced
900g potatoes, thinly sliced
475ml + 2 tablespoons heavy cream
280g + 55g Gruyère cheese, grated (divided)
1 teaspoon salt
½ teaspoon pepper

Preheat the oven to 175°C. Butter a 25x38x5cm baking dish.

Cut the fennel bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with 475ml of cream, 280g of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and 55g of Gruyère and sprinkle evenly on the top.

Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot.

Why it's great: This elegant recipe transforms your fennel bulb and potatoes into a sophisticated side dish perfect for special dinners or family meals.

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