-Preheat your oven to 425 degrees.

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

-Slice up 1 bulb of fennel into half moon shaped pieces.

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

-Add the fennel and potatoes along with the following:

½ tsp sea salt

½ tsp dried rosmary

-Cook 4 minutes.

-Then add the following:

1 cup chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

3 cloves of garlic, put through a garlic press

2 bay leaves

- Cover, bring to a simmer and cook 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 the following:

2 TBS finely chopped parsley

1 cup grated Fontina cheese

-Bake until top is golden, about 20-25 minutes.

-Let potatoes cool 10 minutes before serving.