Barefoot Contessa | Potato-Fennel Gratin (half-recipe) | Recipes

Ingredients

• 1 small fennel bulb
• ½ yellow onion, thinly sliced
• 1 tablespoon good olive oil
• ½ tablespoon unsalted butter
• 1 pound russet potatoes (2 large)
• 1½ cups plus 1 tablespoon heavy cream
• 1½ cups grated Gruyère cheese (¼ pound)
• Kosher salt and freshly ground black pepper