Potato and Fennel Gratin

Au gratin refers to browned crust on top a dish, usually achieved by adding a layer cheese that is baked or broiled into crispy perfection. Pure genius, if you ask me. Potatoes are the most common vegetable cooked au gratin and I didn't want to mess with a proven recipe too much, however, adding a little bit of fennel to this Potato and Fennel Gratin added a subtle but lovely flavor. I used the mild but supremely versatile cheese Monterey Jack, but I think a more flavorful cheese like gruyere or comte would be even better. This gratin would make a good side dish for Thanksgiving or any other winter meal.