I found this recipe for Potato Gratin a few weeks ago and I’m officially IN LOVE! It is super easy to assemble and goes great with anything. I served it with grilled salmon, but it would work with a good steak as well. Several of the ingredients are in your cooler this week if you’d like to give it a try…

1 large fennel bulb
1 yellow onion, thinly sliced
2 tbsp olive oil
1 tbsp butter
2 lbs yellow potatoes (~4 large potatoes)
2 cups heavy cream
2 ½ cups grated Gruyère or swiss cheese (~½ lb)
1 tsp kosher salt
½ tsp ground black pepper

Preheat the oven to 350˚F. Butter the inside of a 10×15x2-inch baking dish and set aside.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline (I used the slicer on my cheese grater and it worked fine). Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sautéed fennel and onion and mix well. Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tbsp of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve. Yummmmy!