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1
Preheat the oven to 425F.
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2
Toast the fennel seeds in a small saucepan over medium-high heat 2 to 3 minutes, until they release their aroma and are a light gold color.
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3
Using a mortar and pestle, pound the seeds coarsely.
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4
Trim the root end of the fennel, cut the stalks off where they meet the bulb, and peel off any outer layers that are brown or bruised.
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5
Cut the bulb in half lengthwise, leaving the core intact.
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6
Place the halves, cut side down, on a cutting board, and slice the fennel thinly lengthwise.
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7
You should have about 6 cups of sliced fennel.
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8
Toss the fennel in a large bowl with the onion, thyme, bay leaves, fennel fronds, fennel seeds, and 1/3 cup olive oil.
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9
Season with 1 1/2 teaspoons salt and a pinch of pepper.
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10
Slice the potatoes on a mandoline into 1/16-inch-thick slices.
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11
Toss the potatoes in a medium bowl with the cream and 1 teaspoon salt.
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12
Add the potatoes and parsley to the fennel, scraping all the cream into the bowl.
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13
Toss well to combine, and taste for seasoning.
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14
Arrange one layer of potato slices in the pan, overlapping them slightly, on the bottom of a gratin dish.
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15
(For this recipe, I like to use a copper or black iron dish, so the potatoes get extra crisp.)
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16
Toss the remaining fennel-potato mixture again, and arrange it over the layer of potatoes.
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17
Pour all the remaining creamy juices over the top.
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18
Bake about 45 minutes, until the potato is cooked and the fennel is golden and slightly crispy on top.
