Steps:
- Preheat oven to 350*. Butter the inside of a 2-quart baking dish. In a saute pan, heat olive oil and butter over medium heat until butter foams. Add leeks and fennel and saute for 15 minutes, until tender. Mix potatoes in a large mixing bowl with the cream, salt and pepper. Add cooked fennel and onion and stir to combine. Pour contents into baking dish. Top with cheese. Bake for 1 1/2 hours or until potatoes are tender and top is browned and bubbly.
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