Potato-Fennel Gratin

Preheat the oven to 350°F (180°C). Butter a 10-by-15-by-2-inch/10-cup (25-by-38-by-5-cm) 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 (10-inch/25-cm) 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 the 2 cups (16 fl. oz./500 ml) of cream, 2 cups (8 oz./250 g) of the Gruyère, 1 tsp. salt and 1/2 tsp. 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 Tbs. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Bake for between 1 and 1 1/4 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot. Serves 6 to 8.

Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.