Creamy Spring Vegetable Gratin With Grana Padano Cookbook Recipe

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2 small fennel bulbs, trimmed

2 large leeks

2 large russet potatoes (between 3/4 and 1 pound), peeled

1 large onion, thinly sliced

4 cloves garlic, minced

1 cup sour cream

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1 cup grated Grana Padano cheese

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