2 tsp. fennel seeds

1-2 bulbs fennel

1 small red onion

1 russet potato, peeled and sliced paper thin

2 cloves garlic, minced

olive oil

salt and pepper

3 Tbs. minced fennel fronds

1/2 c. cream or half and half

1/4 c. grated parmesan

Preheat oven to 350. Toast fennel seeds in small skillet until fragrant. Once they cool, chop finely and set aside. Cut fennel bulbs in half lengthwise, and remove the core. Slice the halves into paper thin slices and place in a large bowl. Cut onion in half and cut halves into thin half-moons. Add to bowl with fennel, along with fennel seeds, garlic, potato slices, and fennel fronds. Drizzle with olive oil and season with salt and pepper. Add cream or half and half and toss to coat. Line bottom of small gratin dish with potato slices, then pack remaining ingredients on top. Pour cream left in bowl over potato-fennel mixture, adding more cream as necessary to come about halfway up sides of gratin dish. Top with grated cheese. Bake until potatoes are tender and top is brown.