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Scalloped Potatoes with Caramelized Fennel
  • 2 tablespoons unsalted butter, room temperature, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 fennel bulbs (about 1½ lb.), trimmed, quartered, cored, thinly sliced (about 6 cups)
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine or dry vermouth
  • 2 bay leaves
  • 2½ pounds waxy potatoes (such as Yukon Gold), peeled, sliced ⅛” thick
  • 1½ cups heavy cream
  • 1½ cups whole milk
  • 1 clove garlic halved
  • 1 cup shredded Comté or Gruyère
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