INGREDIENTS
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2 small Fennel Bulbs
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1 Yellow Onion (thinly sliced)
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2 tablespoons Good Olive Oil
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1 tablespoon Unsalted Butter
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2 pounds Ruesset Potatoes (4 large potatoes)
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2 cups plus 2 tablespoons Heavy Cream
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2 1/2 cups Gruyere Cheese (grated) (1/2 lb)
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1 teaspoon Kosher Salt
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1/2 teaspoon Freshly Ground Black Pepper