Yukon Gold Potato and Fennel Gratin

INGREDIENTS:4 lbs. (about 8) Washington Yukon Gold potatoes
1 fennel bulb, trimmed
2 cups heavy cream
½ cup shredded Fontina cheese
1 tsp. salt
¼ tsp. ground pepper

Velouté Sauce:
¼ cup clarified butter
¼ cup flour
2½ cups chicken stock
as needed, salt and pepper
2 slices bacon, cooked and chopped (optional)
¼ cup minced chives (optional)
½ each sweet red and yellow peppers, seeded, cut in julienne strips DIRECTIONS:

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