April 10, 2017
2 small fennel bulbs 1 medium yellow onion, thinly sliced 2 tablespoons olive oil 1 tablespoon unsalted butter 2 pounds russet potatoes (4 large potatoes) 2 cups plus 2 tablespoons heavy cream 10-12 ounces Gruyère D’Alpage, grated 1 teaspoon kosher salt fresh ground pepper Preheat the oven to 350 degrees F. Butter the inside of a 10x15x2 inch (10-cup) baking […]