Potato And Fennel Gratin

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2 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

3 large fennel bulbs—halved lengthwise, cored and thinly sliced

Salt and freshly ground pepper

1 cup dry homemade bread crumbs

4 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick

1 1/2 cups heavy cream

1 1/2 cups chicken stock or canned low-sodium broth

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