Saturday Night Gratin

We had a bulb of fennel from the market that really needed to be used, so last night I made a gratin with the sliced fennel, some new potatoes, elephant garlic (or some kind of large-cloved garlic), cream, and gruyere.

To go along with it we had a green salad.

The wine was a Les Plantailles 2004 Aigle. We're really enjoying these Swiss white wines in the warm weather.