1 extremely large russet potato (1 pound, sliced as thinly as you can manage it*)
1 small yellow onion, thinly sliced
1 small fennel bulb, cored and thinly sliced
1 cup half-and-half
1 cup shredded Gouda cheese
Salt and pepper to taste
1/4 cup heavy cream
1/4 cup Gouda cheese
Preheat oven to 350°F.
In a tablespoon of butter and a tablespoon of olive oil, sauté onion with fennel until tender. While the vegetables are sautéing, toss the sliced potatoes with the half-and-half, 1 cup of cheese, and salt-and-pepper, in a medium bowl. When vegetables are tender, remove from heat, add to the potato mixture, and toss to coat. Turn out into a 1-1/2 quart casserole dish. Press down on potato mixture to be certain they are covered with the cream. Drizzle the top with heavy cream, and the 1/4 cup Gouda. Bake for one hour, until potatoes are tender. If the top starts to brown excessively, cover with foil. When potatoes are done, remove from oven and allow them to stand for 10 minutes before serving.
*Use a mandolin if you have one. If you don’t, you can get one here.