The recipe, which appears in "The Barefoot Contessa Cookbook," features russet potatoes, fennel, yellow onion, heavy cream, and Gruyère cheese. "I love to make potato gratin and fennel gratin ...
Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Any leftover potato pancakes can be wrapped in foil ...