1 c. whipping cream cheese (8 oz.)
1 c. half & half
1 med. fennel bulb (trimmed, halved, thinly sliced)
1 tsp. fennel seeds (crushed)
2 c. firmly packed shredded gouda
2 lb. russet potatoes

Preheat oven to 400 degrees. Generously butter 8 x 8 inch glass baking dish with 2 inch sides.

Combine cream, half & half, fresh fennel and fennel seeds in large heavy skillet. Thinly slice potatoes and add to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetable slices, boil 5 minutes. Season with salt and pepper to taste. Transfer half of potato mixture to prepared baking dish. Sprinkle 1/2 of gouda over. Top with rest of potatoes. Firmly press mixture down. Sprinkle rest of gouda.

Cover tightly with foil. Bake 40 minutes (until potatoes are tender). Cook 10 more minutes until mixture is golden brown. Let stand 10 minutes before serving. Serves 6.