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1
Preheat oven to 375F.
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2
Butter 13x9x2-inch glass baking dish.
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3
Melt 2 tablespoons butter in large nonstick skillet over medium heat.
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4
Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes.
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5
Remove from heat.
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6
Chop enough fennel fronds to measure 1/2 cup; set aside.
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7
Discard any remaining fennel fronds.
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8
Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper.
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9
Top with half of sliced potatoes in single layer.
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10
Arrange half of leek mixture over.
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11
Sprinkle generously with salt and pepper.
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12
Sprinkle with half of grated Parmesan cheese.
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13
Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese.
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14
Sprinkle potato gratin generously with salt and pepper.
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15
Bring chicken stock and whipping cream to boil in medium saucepan.
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16
Pour mixture over potato gratin.
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17
Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes.
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18
(Can be prepared 2 hours ahead.
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19
Let stand at room temperature.
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20
Cover gratin with aluminum foil and rewarm in 375F oven about 20 minutes.)
