-Preheat your oven to 425 degrees.

-Slice 2# potatoes into 1/8 inch thick slices.

-Slice up 2 bulbs of fennel.

-Melt 2 TBS butter in a Dutch oven over medium-high heat.

-Add the fennel and potatoes, ½ tsp salt and ½ tsp dried rosemary or 1 TBS fresh (chopped) and cook 4 minutes.

-Add 1 cup low sodium chicken broth, 1 cup heavy cream, one 4 ounce jar drained artichoke hearts and 2 bay leaves and bring to a simmer.

-Cover and reduce heat, simmer until potatoes are just tender, about 10 minutes.

-Discard the bay leaves.

-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.

-Bake until top is golden, about 20-25 minutes. Let potatoes cool 10 minutes before serving.