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Preheat the oven to 350 degrees F. Butter a 9X13 baking dish and set aside.
Using a sharp chef’s knife, cut off the stalk from the fennel. Cut the fennel bulb in half lengthwise. If needed remove any tough or brown outer layers. Cut out the cores and thinly slice the bulbs crosswise, into half circles, making approximately 4 cups of sliced fennel.
Heat olive oil and butter in a large skillet over medium heat. Add fennel and onion with a couple of pinches of salt, and saute for 13-15 minutes, or until tender, stirring occasionally.
In a large bowl, mix the sliced potatoes with 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sauteed fennel and onion. Mix well with a big wooden spoon.
Pour the potatoes into the prepared baking dish. Pressing down to make them flat. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyere and sprinkle on top. Optional, sprinkle more black pepper over the top.
Bake, uncovered, for 1 ½ hours, or until the potatoes are very tender and the top is deep brown and bubbly. Allow to rest for about 10 minutes before serving. Feel free to garnish with fresh chopped herbs.