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1
Cut the roots off the fennel.
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2
Discard the tough, stringy or discolored outer leaves.
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3
Chop the feathery leaves and set them aside to use as a garnish.
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4
Slice the bulbs lengthwise into 1/8-inch-thick pieces and place them in a 2-quart saucepan.
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5
Add 3 cups of stock and the garlic, lemon juice and salt (if desired).
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6
Bring the broth to a boil, then immediately reduce the heat and simmer for 15 minutes.
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7
Remove the fennel slices and set them aside.
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8
Peel the potatoes and slice them into 1/8-inch-thick rounds.
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9
Put them in the broth and, if necessary, add more stock or water if the broth has cooked down too far.
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10
Bring to a boil, then immediately reduce the heat and simmer for 5 to 8 minutes, or until the potatoes just lose their crunch.
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11
Do not allow them to soften beyond this point.
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12
Lift the potatoes out of the pot and set them aside.
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13
Cook the broth over medium-high heat until it is reduced by a little more than half, to approximately 1 1/4 cups.
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14
Force the broth through a medium sieve into a bowl, using a spatula to push through the garlic cloves.
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15
Preheat the oven to 350 degrees.
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16
Cover the bottom of an 8-inch baking dish or gratin dish with several spoonfuls of the strained broth.
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17
Make a layer of fennel and potatoes, arranging the slices so that fennel alternates with potato; use up all the fennel.
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18
Spoon on a little more broth and sprinkle with one-third of the Parmesan cheese and some freshly ground black pepper.
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19
Put the remaining potato slices on top - they should overlap slightly.
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20
Lightly press the potatoes with the palm of your hand so that the layer is even.
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21
Pour the remaining broth over the potatoes, grind pepper on top and sprinkle with the rest of the Parmesan cheese.
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22
Bake for an hour and 15 minutes.
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23
While the gratin is baking, saute the bread crumbs in the butter until they are golden-brown.
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24
Five minutes before the gratin is done, sprinkle the bread crumbs over the top with about a tablespoon of the chopped fennel leaves.
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25
Let the dish cool slightly before serving.
