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["First -- Prepare the casserole or individual gratin dishes by brushing or rubbing them with butter.", "Not melted, just use a small brush or a paper towel and coat the inside of the dishes well.", "DON'T use a non-stick spray or Pam for this.", "Butter is the key.", "Then heat the oven, middle shelf, to 350 degrees.", "Onion and Fennel -- In a small sauce pan, add 2 tablespoon of the butter and bring to medium heat.", "Add in the onion and fennel and cook 3-4 minutes until slightly tender.", "Then add in the dill seed and corriander, salt and pepper to taste.", "Cook another 5 minutes of medium low.", "Potatoes -- I love to use my mandolin, but a food processor works well too.", "Also you can cut them by hand, but thin cut.", "You don't want them very thick, about 1/8"" thick is all you need.", "Casserole -- Add 1/3 of the potatoes in the casserole dish (layered like shingles), top with salt and pepper, then 1/2 of the onion and fennel mixture, 1/2 cup of cheese and 1/3 of the fresh dill.", "Then layer 2.", "More potatoes 1/3, salt and pepper, then the rest of the onion and fennel mixture, 1/3 of the dill and 1/2 cup cheese.", "Layer 3.", "Potatoes.", "Finish -- Pour the chicken broth over the top of the potatoes and add the remaining cup of cheese.", "Bake -- Middle shelf and I like to put a sheet of foil on the bottom of the oven in case it bubbles over.", "45-5o minutes until golden brown and bubbly.", "When poked with a knife, the potatoes will be tender.", "Sour Cream Dill Sauce -- OPTIONAL.", "I like to serve the potatoes with a little sour cream mixed with fresh dill.", "You can mix it up however you like (as much or little as you like).", "Serve -- Let it set 5-10 minutes until set.", "Then cut and serve.", "I love to serve this with some of the dilled sour cream."]
