If desired this gratin can be cooked in individual baking dishes. As a substitute to the fennel use one large leek.
1 kilogram floury potatoes, e.g. Agria, peeled
2 tablespoons olive oil
knob of butter
1 large onion, thinly sliced
1 fennel bulb, cut into 1 cm thick slices
2 cloves garlic, crushed
1 tablespoon chopped thyme
1⁄4 cup cream
1 1⁄2 cups chicken stock
sea salt and freshly ground pepper
freshly grated Parmesan
Gratin: Cut the potatoes into 3 cm chunks. Cook in boiling, well salted water until just tender. Drain well. Heat the oil and butter in a sauté pan and cook the onion, fennel, garlic and thyme for 10 minutes. Add the cream and chicken stock and bring to the boil. Season and simmer for 5 minutes. Put the potatoes in a greased, 6 cup capacity gratin dish and pour over the fennel and stock mixture. Sprinkle with Parmesan and bake for 35-40 minutes until golden and bubbling.