Better Hens and Gardens

This is another dish that we made over the holidays; and it was so yummy that there were several requests that it be posted to Better Hens and Gardens - so here it is.  The fennel and Gruyère cheese really elevate au gratin potatoes to a special dish.  It’s can go from the oven to the table, or can be cooked ahead and reheated at 350°F for 30 minutes – making it a truly versatile dish too.  It’s adapted from the Barefoot Contessa Cookbook by Ina Garten.

2 small fennel bulbs

1 yellow onion, thinly sliced

2 tablespoons olive oil

1 tablespoon unsalted butter

2 pounds baking potatoes (4 large potatoes)

2 cups plus 2 tablespoons heavy [...]

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