Gratin Of Fennel & Yellow Potatoes

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3 tablespoons unsalted butter, cut in 1/4-inch cubes, divided

4 ounces day-old crusty French or Italian bread, cut in 1-inch pieces

8 ounces freshly grated Parmigiano-Reggiano, divided

1 clove garlic, peeled

1-1/2 tablespoons cornstarch

1 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

2 cups half-and-half

3 cups lowfat milk

1 teaspoon herbes de Provence

3 pounds Yukon Gold or other yellow potatoes, peeled

1 pound fennel bulbs, trimmed

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