Potato-Fennel Gratin

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2 small fennel bulbs

1 yellow onion, thinly sliced

2 tablespoons good olive oil

1 tablespoon unsalted butter

2 pounds russet potatoes (4 large potatoes)

2 cups plus 2 tablespoons heavy cream

2 1/2 cups grated Gruyère cheese (1/2 pound)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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