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1
Preheat oven to 400F.
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2
and lightly butter two 3-quart gratin dishes (about 15 by 10 by 2 inches).
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3
Mince garlic and in a large bowl whisk together with 4 cups cream, broth, flour, salt, nutmeg, and pepper.
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4
Trim fennel stalks flush with bulbs, reserving stalks for another use, and cut bulbs crosswise into 1/4-inch-thick slices.
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5
Divide fennel into 4 equal portions.
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6
Peel potatoes and with a mandoline or other manual slicer cut crosswise into 1/8-inch-thick slices.
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7
Divide potatoes into 6 equal portions.
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8
In 1 gratin dish arrange 1 portion potatoes, spreading evenly, and top with 1 portion fennel slices.
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9
Top fennel with a second portion potatoes, spreading evenly.
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10
Season layer with salt and pepper and top with a second portion fennel.
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11
Pour half of cream mixture over fennel and top with a third portion potatoes, overlapping them.
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12
Press down on potatoes to temporarily submerge them in cream mixture.
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13
Repeat layering in second gratin dish.
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14
Melt butter.
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15
Brush scalloped vegetables with all of butter and bake in upper and lower thirds of oven 30 minutes.
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16
Remove gratin dishes from oven and pour 1/2 cup remaining cream evenly over each top potato layer.
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17
Season scalloped vegetables with salt and pepper and bake, switching positions of dishes in oven, 30 minutes more, or until tops are golden and potatoes are tender.
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18
Scalloped vegetables may be baked 1 day ahead and cooled completely before being chilled, covered.
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19
Bring scalloped vegetables to room temperature before reheating, covered.
