Ingredients:
1 small onion, sliced in 1/8 inch thick half moons
1 teaspoon vegetable oil
½ teaspoon sea salt
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh thyme leaves
¼ teaspoon fennel seeds, crushed (optional)
¼ teaspoon black pepper
1 ½ pounds russet potatoes, peeled and sliced 1/8 inch thick
1 pound sweet potatoes, peeled and sliced 1/8 inch thick
1 small bulb fennel, cored and sliced 1/8 inch thick
2 cups milk
2 bay leaves
2 teaspoons cornstarch
1 tablespoon water
3 tablespoons cream cheese
2 ounces grated Parmesan cheese (about 1 cup)
Directions:
Adjust an oven rack to the middle position and heat the oven to 450 degrees.
Combine the onion, oil, and salt in a Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic, thyme, fennel seeds (if using), and pepper and cook until fragrant, about 30 seconds.
Add the potatoes, fennel, milk, and bay leaves and bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender, and a fork can be slipped into a potato slice with some resistance, about 10 minutes. Discard the bay leaves. Whisk the cornstarch and water together, then add to the pot and bring to a simmer. Off the heat, stir in the cream cheese and 2 tablespoons of the Parmesan, being careful not to break up the potatoes.
Transfer the mixture to an 8 inch square baking dish and sprinkle with the remaining Parmesan. Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely tender, a fork can be slipped into the center of the dish without resistance, and the top is golden brown, 10 to 15 minutes longer. Let cool for 10 minutes before serving. Serves 8