ROASTED POTATO & FENNEL CASSEROLE
2 – 3 large potatoes, peeled and thinly sliced( about ⅛-inch thick)
1 – 2 large fennel bulbs, trimmed and thinly sliced, fronds reserved for garnish
1 large onion, chopped or sliced 2-3 cloves garlic, minced 1 – 2 tablespoons olive oil 1 tablespoon butter ½ cup chicken stock
½ to 1 cup heavy cream( or half-and-half)
1 – 2 cups shredded Gruyère or Parmesan cheese, divided( optional, for a richer gratin)
Salt and freshly ground black pepper, to taste
Fresh thyme leaves( optional)
1 tablespoon flour( optional, for thickening the sauce)
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