This gratin was pretty easy to put together, but certainly not very quick.  Regular russet potatoes can be substituted in for the purple potatoes with no issues.  I was sad that the purple potatoes lost their bright color in the baking.  I was looking forward to plunking down a scoop of K-State purple potatoes and cheese in front of her and seeing her reaction.  No worries, though, she ate two servings anyway!

1 bulb fennel, fronds and core removed, sliced very thin

1 onion, halved and sliced very thin

drizzle of olive oil

2 lb purple potatoes (or other potatoes of your choosing)

2 c heavy cream

2 c grated cheese – I used half smoked gouda and half…errr…ummm….*cough* Velveeta

salt and pepper

In a large enamel skillet, cook the fennel and onion in the olive oil over medium heat until the onions and fennel begin to caramelize, 10-15 minutes.

Meanwhile, peel and slice the potatoes very thin.  A mandolin would work well for this task, but if you don’t have one (I don’t) slice them as thin as you can with a knife.  Put the potatoes in a bowl and add the cream, cheese, salt, and pepper.  Add the cooked onions and fennel.  Stir to combine and transfer to a 1 qt casserole dish.  Bake at 350 degrees for 1 hour 30 minutes, or until the cheese is bubbly and a fork can be inserted into the center of the dish without resistance.  Let stand 10 minutes before serving.