-Preheat your oven to 425 degrees.
-Slice 2 pounds of potatoes into 1/8 inch thick slices.
-Slice up 1 bulb of fennel into half moon shaped pieces.
-Melt 2 TBS butter in a Dutch oven over medium-high heat.
-Add the fennel and potatoes along with the following:
½ tsp sea salt
½ tsp dried rosmary
-Cook 4 minutes.
-Then add the following:
1 cup chicken broth
1 cup heavy cream
One 4 ounce jar drained artichoke hearts
3 cloves of garlic, put through a garlic press
2 bay leaves
- Cover, bring to a simmer and cook until potatoes are just tender, about 10 minutes.
-Discard the bay leaves.
-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with the following:
2 TBS finely chopped parsley
1 cup grated Fontina cheese
-Bake until top is golden, about 20-25 minutes.
-Let potatoes cool 10 minutes before serving.