Potato Fennel Gratin

This might go down in history as the BEST POTATO RECIPE EVER!  For reals folks.  I could eat this every day for the rest of my life and be a (fat and) happy girl.  Fennel is sauteed with onion then added to potatoes, half and half and swiss cheese.  In the words of Ina Garten, "how bad can that be?"  

Potato Fennel Gratin (adapted from Ina Garten)

2 small fennel bulbs (or 1 large one)
1 yellow onion, thinly sliced
2 T. extra virgin olive oil
2 lb. russet potatoes (about 2 large potatoes)
2 c. fat free half and half
4 c. swiss cheese, shredded
2 t. salt
1 t. pepper

Preheat the oven to 350.  Spray and 9X13 baking dish with cooking spray and set aside.  Remove the stalk from the fennel and cut the bulb in half lengthwise.  Remove the core and thinly slice the bulbs crosswise.  Saute the fennel and onion in the olive oil on medium low heat for 15 minutes or until tender.

Peel the potatoes and slice very thinly with a knife (or use a mandoline) and place them in a bowl with all but two tablespoons of the half and half and 3 1/2 c. of the cheese.  Season with salt and pepper.  Add the sauteed fennel and onions and mix well.  

Place the potato-fennel mixture in the prepared baking dish and smooth the potatoes.  Mix the remaining 1/2 c. cheese with 2 T. of half and half and sprinkle on top.  Bake, uncovered for 1 1/2 hours or until the potatoes are very tender and the top is browned and bubbly.  Let sit 10 minutes before serving.  

I have assembled this entire dish ahead and baked before with good results.  Let cool completely and store in the fridge covered with foil.  Reheat, covered, in a 350 degree oven for 45 minutes to 1 hour.  Take the foil off for the last 10 minutes.  

10 servings (300 calories each serving) according to my calculator on loseit.com